Roasted Garlic and Vegetable Soup with Pasta

By AnneS

Ingredients

• 1 garlic bulb, separated and peeled
• 1 Tablespoon olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 2 cups water
• 2 carrots, peeled and thinly sliced
• 1 Tablespoon tomato paste
• 1 teaspoon dried basil
• 1/4 teaspoon black pepper
• 4 cups shredded escarole
• 1 1/2 cups tiny broccoli florets
• 1 cup elbow macaroni
• salt
• grated Parmesan cheese

Preparation

Step 1

Preheat oven to 400 degrees. Allow garlic to sit for 15 minutes. Then wrap garlic in foil and place in a small casserole. Bake 45-50 minutes, or until soft when squeezed.

Warm oil in a soup pot over medium heat. Add onions and peppers; sauté 5 minutes. Add broth, water, carrots, tomato paste, basil, and black pepper. Bring to a boil. Reduce heat, cover, and simmer 10 minutes.

Remove 1 cup liquid. Mash garlic into the liquid. Stir into the pot. Add escarole and simmer 7 minutes. Add broccoli, cover and turn off the heat.

Cook macaroni according to package directions. Drain, and stir into the soup. If desired, season with salt and Parmesan cheese.