Monday, October 20, 2014

Roasted Garlic Vegetable Soup Crockpot Recipe

Roasted Garlic Vegetable Soup Crockpot Recipe

Ingredients needed:

* 1 head of garlic, unpeeled
* 1 tablespoon of olive oil
* 1 large yellow onion, chopped
* 4 cups of reduced sodium chicken broth
* 1 1/2 cups of diced peeled russet potatoes
* 2 cups of thinly sliced carrots
* 1 tablespoon of chopped fresh rosemary
* 1 large bunch Swiss chard, stemmed and leaves chopped (about 8 cups)
* 1 can of cannellini beans, rinsed and drained (15 oz.)
* 4 teaspoons of dried basil

Preparation steps:

* Heat oven to 425 degrees.
* Slice off top third of garlic and discard. Wrap garlic in foil and roast for 40 minutes. Let cool. Unwrap and squeeze roasted garlic into bowl. Set aside. Discard skin.
* Heat oil in medium skillet over medium-high heat. Add onion and cook, stirring, until translucent (about 5 minutes).
* Transfer to crockpot. Add the next 6 ingredients and 2/3 of the reserved roast garlic (chill remaining garlic).
* Cover and cook 4 to 6 hours on low. Add basil and season to taste.
* Spread remaining garlic on crusty bread and serve with soup.

(Serves 8)

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