Roasted Garlic and Vegetable Soup with Pasta ๐ฅฃ
Overview:
This roasted garlic and vegetable soup with pasta is a delightful concoction that’s not only bursting with flavor but also packed with wholesome goodness. Perfect for those chilly evenings or when you need a comforting meal, this recipe is your go-to option. Originally featured in Prevention Magazine, this soup is low in calories and easy to prepare, making it an ideal choice for a healthy dinner. With a medley of vegetables, fragrant roasted garlic, and savory pasta, each spoonful is a treat for your taste buds.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: Approximately 9 cups
Yield: 9 cups
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Garlic head |
| 1 | Olive oil |
| 1 | Onion |
| 1 | Red bell pepper |
| 4 cups | Chicken broth |
| 2 cups | Water |
| 2 | Carrots |
| 1 tbsp | Tomato paste |
| 1 tsp | Dried basil |
| 1/4 tsp | Pepper |
| 4 cups | Escarole |
| 1 1/2 cups | Broccoli |
| 1 cup | Small shell pasta |
| To taste | Salt |
| To taste | Parmesan cheese |
Instructions:
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Preheat Oven: Begin by preheating your oven to 400ยฐF (200ยฐC).
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Prepare Garlic: Allow the garlic head to sit for 15 minutes to enhance its flavor.
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Roast Garlic: After resting, wrap the garlic head in foil and place it in a small casserole dish. Bake for 45 to 50 minutes or until the cloves are soft when gently squeezed.
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Sautรฉ Vegetables: In a soup pot over medium heat, warm the olive oil. Add chopped onions and red bell pepper, sautรฉing for approximately 5 minutes until they are tender.
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Add Broth and Vegetables: Pour in the chicken broth and water. Add sliced carrots, tomato paste, dried basil, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 10 minutes.
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Mash Garlic: Remove 1 cup of the liquid from the soup pot. Mash the roasted garlic cloves into this liquid until well incorporated.
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Incorporate Garlic: Stir the mashed garlic mixture back into the pot, infusing the soup with its rich flavor.
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Add Greens: Introduce the escarole greens into the soup, allowing them to simmer for approximately 7 minutes until they wilt and blend into the broth.
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Include Broccoli: Add the broccoli florets to the soup, cover the pot, and turn off the heat. Let the residual heat cook the broccoli until it is tender yet still vibrant.
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Cook Pasta: Meanwhile, cook the small shell pasta according to the package instructions until al dente.
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Combine Pasta and Soup: Once the pasta is cooked, drain it and stir it into the soup, ensuring that it’s evenly distributed.
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Season to Taste: Taste the soup and adjust the seasoning with salt and pepper as needed, ensuring it suits your preferences.
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Serve: Ladle the aromatic soup into bowls and garnish each serving with a sprinkle of freshly grated Parmesan cheese.
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Enjoy! Serve this delicious roasted garlic and vegetable soup with pasta piping hot, savoring each spoonful of its nourishing goodness.
Whether you’re craving a cozy meal on a chilly evening or seeking a nutritious option for lunch, this roasted garlic and vegetable soup with pasta is sure to satisfy your appetite and warm your soul. Bursting with vibrant flavors and wholesome ingredients, it’s a dish that’s as comforting as it is nutritious. So, gather your ingredients and get ready to enjoy a bowl of homemade goodness!
