Eating by Heart

Garlic Soup

Eating by Heart

Colombe Jacobsen guides you through a variety of heart healthy dishes including salads, tacos and chicken recipes. Bask in the lighter side of eating well. (30 Episodes)
Recipe
Garlic Soup Recipe
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Calories: 245
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
245
12.25% Complete
12%
Fat
2g
3.07692307692% Complete
3%
Cholesterol
1mg
0.333333333333% Complete
0%
Sodium
634mg
27.5652173913% Complete
28%
Carbohydrates
49g
37.984496124% Complete
38%
Fiber
4g
16.0% Complete
16%
Sugar
1g
2.0% Complete
2%
Protein
7g
13.7254901961% Complete
14%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Vegetarian
Lower Cholesterol
Ingredients
  • 2 quarts water
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • 8 thyme branches
  • 1 cup watercress
  • 1 cup spinach
  • pre-cooked brown rice pasta (2 cups dry)
  • fresh ground pepper
  • 2 heads garlic, peeled
  • 8 parsley branches
  • 10 large sage leaves
  • 1 pinch saffron
  • 1 cup kale
  • 1 tsp sea salt
  • Parmesan cheese, grated
Method
In a large soup pot, add garlic, celery, parsley branches, sage, thyme, the bay leaf and saffron. Cover with 2 quarts of water, bring to a boil and simmer for 30-45 minutes, or until the garlic cloves are soft. (While the soup is cooking prepare the pasta in a separate pot if using). Smash the garlic with the back of a spoon, allowing it to disintegrate into the broth. Next strain the liquid into another pot and add one cup each of watercress, kale and spinach. When the greens start to wilt, add pre-cooked pasta shells. Season with sea salt to taste. To serve, finish with fresh chopped parsley, Parmesan cheese and fresh ground pepper if desired. Serves 4