ESCAROLE SOUP WITH ROASTED GARLIC

ESCAROLE SOUP WITH ROASTED GARLIC image

Number Of Ingredients 10

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1 head garlic, separated into cloves, unpeeled
pinch fresh or dried oregano
6 cups vegetable broth, no salt added or low sodium, divided
1 teaspoon fresh oregano or 1/2 teaspoon dried
1/2 red bell pepper, chopped
2 carrots, chopped
pinch red pepper flakes
1 head escarole, washed well and thinly sliced
1 cup chopped tomato
8 ounces tofu, drained and chopped

Steps:

Preheat oven to 350 degrees. Roast garlic cloves for about 15 minutes, or until tender. Cool. Press between fingers to release cloves and place in a food processor. Add pinch of oregano and 1/4 cup of vegetable broth, puree and set aside. Combine remaining vegetable broth, oregano, red bell pepper, carrots, and red pepper flakes. Bring to a boil, reduce heat, cover and simmer until pepper and carrots are almost tender, about 7 minutes. Add escarole and tomato, cover and simmer until escarole is wilted, about 5 minutes. Add garlic puree and tofu and simmer for an additional 5 minutes.