Creamy Roasted Garlic Soup

(makes 8 servings)

Ingredients:

• 1 head garlic, unpeeled
  
• 1 Tablespoon olive oil
  
• 1 large yellow onion, chopped
  
• 1 container (32 ounces) reduced-sodium chicken broth
  
• 1½ cups refrigerated prepared mashed potatoes
  
• 2 cups thinly sliced carrots
  
• 1 Tablespoon fresh rosemary, chopped
  
• 1 teaspoon dried basil
  
• 1 large bunch Swiss chard, stemmed and chopped (about 8 cups)
  
• 1 can (15 ounces) cannellini beans, rinsed and drained
  

Preparation:

• Preheat oven to 425 degrees F.
  
• Cut off top third of garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Squeeze roasted garlic from papery skin into small bowl and discard skin.
  
• In large-size saucepan, heat olive oil in over medium-high heat. Add onion and cook until translucent (about 5 minutes). Add chicken broth and one-third of the garlic. Bring to a boil, reduce heat, and simmer about 5 minutes.
  
• Puree potatoes and onion-broth mixture in food processor or blender until smooth. Return to pan. Stir in carrots, rosemary, basil and remaining garlic then cook over medium heat about 10 minutes, stirring often. Add chard. Return to a simmer and cook, stirring, 5 minutes. Add beans and cook for 5 minutes longer.
  

Make 8 Servings:

Weight loss recipes Amount Per Serving : 130 Calories, 5 g Protein, 23 g Carbohydrates, 4 g Dietary Fiber, 3 g Fat, 5 g Saturated Fat, 500 mg Sodium