This bright and delicious Roasted Garlic Pasta Soup is packed with spring vegetables and fresh flavors. Use it as a starter at dinner or make it ahead to enjoy at lunch. It’s made with ditalini pasta (pictured above).
Courtesy of Pasta Fits.
- 2 heads (about 4 ounces) garlic
- 2 tablespoons extra virgin olive oil
- 1/2 cup (2 ounces) onions, finely chopped
- 1/2 cup (2 ounces) carrots, finely chopped
- 1/4 cup (1 ounces) celery, finely chopped
- 1/2 teaspoon thyme leaves
- 1 qt. (32 ounces) no sodium added chicken stock
- 1/2 cup (2 ounces) ditalini
- 1 cup (4 ounces) peas
- 1 cup (4 ounces) asparagus, cut into 1/2-inch pieces
- 2 tablespoons parsley, finely chopped
- 1 Preheat oven to 350ºF. Slice the garlic heads in half along their equators. Place together in a large piece of foil. Wrap tightly and roast until softened and golden brown (about 30 minutes).
- 2 While the garlic is cooking, start the soup. Heat a soup pot over medium heat. Add the oil and sauté the onions, carrots, celery, and thyme until softened and just starting to brown (about 5 minutes). Add the stock. Taste and adjust seasoning with salt and pepper.
- 3 When garlic is cool enough to handle, squeeze out the garlic and discard the skins. Stir the garlic into the soup.
- 4 Add the ditalini and cook until al dente (about 10 minutes). Add the peas and asparagus and cook another 2 minutes or until crisp tender.
- 5 Divide between 4 bowls and sprinkle with parsley.