Escarole Soup With Roasted Garlic

• 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

1. 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.
2. 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.

garlic, oregano, vegetable broth, fresh oregano, red bell pepper, carrots, red pepper, head, tomato

Taken from www.epicurious.com/recipes/member/views/-escarole-soup-with-roasted-garlic-50169052 (may not work)