Garlic Vegetable Pasta Soup Recipes

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA

Steps:

• Preheat oven to 400.
• Allow garlic to sit for 15 mins.
• Then wrap garlic in foil and place in a small casserole.
• Bake 45 to 50 mins or until soft when squeezed.
• Warm oil in a soup pot over med heat.
• Add onions and peppers.
• saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
• Bring to a boil, reduce heat and cover, simmer 10 mins.
• Remove 1 cup liquid.
• Mash garlic into the liquid.
• Stir into the pot.
• Add escarole (greens) and simmer 7 mins.
• Add broccoli, cover and turn off heat.
• Cook the pasta according to package directions.
• Drain and stir into the soup.
• Adjust seasonings.
• Pour into bowls and pass the parmesan!

GARDEN VEGETABLE PASTA SOUP

Steps:

• In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30-40 minutes. Add spinach and sausage; cook for 10 minutes. Add pasta, salt and pepper; heat through. Serve with Parmesan cheese if desired.

GARBANZO TOMATO PASTA SOUP

Steps:

• Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
• Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.

PASTA AND VEGGIES IN GARLIC SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add garbanzo beans and tomatoes; cook and stir for 2 minutes. Add spinach and salt; cook and stir until spinach is wilted. , Drain pasta; add to vegetable mixture. Sprinkle with Parmesan cheese; toss to coat.

SPANISH GARLIC AND VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
• Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.