re: BEANS, GREENS & ROASTED GARLIC SOUP

[Guest guest]

Thanks, Dolores!! I'm happy to add this to our recipe files!

Donna

Moderator

" Dolores " flippylippy@...>

Subject: BEANS, GREENS & ROASTED GARLIC SOUP

I made this soup today and it was very tasty. The roasted garlic

really adds a lot of flavor to the broth.

Moderator - you may add to files.

Dolores

BEANS, GREENS & ROASTED GARLIC SOUP

Ingredients

 1 Head of Garlic

 1 cup macaroni or any small, tube-shaped pasta (I used

whole wheat elbows)

 1 T olive oil

 2 Large Leeks, chopped

 1 T fresh Rosemary, diced (I

substituted ½ t dried rosemary)

 4 cups sweet potato, peeled & chopped into ½ inch pieces

 7 cups fat-free chicken broth

(substitute vegetable broth for vegetarian)

 1 tsp dried basil

 2 cans cannelloni beans, rinsed & drained

 Salt & pepper to taste

Directions

Preheat oven to 425 degrees F.

1. Wrap garlic head in tinfoil & bake for 40 minutes or until

soft. Remove from oven and cool. Remove cloves from papery shell &

set aside. (Roast the garlic ahead of time & this soup will only

take about ½ hour to prepare.

2. Cook pasta in salted water until al dente, according to

package directions. Drain & set aside.

3. Pour the oil into a large nonstick soup pan over medium-high

heat. Add leeks, rosemary & roasted garlic cloves & sauté, stirring

constantly until leeks are transparent, approximately 5 minutes.

Add kale & sweet potato; continue to stir for 5 minutes. Add

chicken (or vegetable) broth & basil. Return to a gentle oil,

reduce heat and simmer for approximately 15 minutes.

4. Add beans, pasta & salt & pepper to taste, and heat through

for 5 minutes. Serve hot. Makes 10 servings.

Nutrition per serving:

217 calories

3.2 grams fat

9.4 grams fiber

23 % protein

64% carbohydrate

(Source: Healthy Living article in Good Neighbor Pharmacy)