Eggplant Soup


  • 3/4 cup chopped onion
  • 2 Tbsp butter or margarine
  • 2 (14-1/2-oz) cans chicken broth
  • 1 (28-oz) can whole Italian-style tomatoes, cut up
  • 1 (15-oz) can red kidney beans, rinsed and drained
  • 1 small eggplant, peeled and coarsely chopped (about 2 cups)
  • 1 medium zucchini, coarsely chopped (about 1-1/2 cups)
  • 3/4 cup dried small pasta shells
  • 1/4 tsp crushed red pepper
  • Salt (optional)
  • Ground black pepper (optional)
  • Snipped fresh parsley (optional)
  • Grated Parmesan cheese (optional)
  1. In a Dutch oven, cook onion in butter just until tender. Add broth, undrained tomatoes, beans, eggplant, zucchini, pasta, and red pepper. Bring to boiling. Reduce heat.
  2. Cover and simmer about 15 minutes or until vegetables and pasta are tender. Season to taste with salt and black pepper, if desired.
  3. To serve, ladle into soup bowls. Sprinkle with parsley and cheese, if desired


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