Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 15 |
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Just Good! A nice Mediterranean flavor, not too hard to make and excellent soup. I serve this with my Garlic Feta Toasts With a Warm Olive Spread which on their own are wonderful. I love eggplant and found this soup - which is hearty and just one of my favorites. Ingredients:
2 medium eggplants, peeled and diced (about 1 1/4-1 1/2 lbs) |
1 (28 ounce) can diced tomatoes |
1 cup ditalini |
2 large celery ribs, finely diced (save the celery leaves and dice fine) |
1 large onion, fine chopped chopped |
2 teaspoons minced garlic |
3 anchovies, fine chopped and mashed (i use a fork to mash them up) |
5 cups vegetable broth |
1/4 cup fresh parsley, fine chopped |
2 teaspoons dried italian seasoning |
1/4 teaspoon red pepper flakes |
2 tablespoons olive oil |
salt (go easy) |
pepper |
cheese and olive spread (see garlic feta toasts with a warm olive spread) |
Directions:
1. Base - In a large soup pot, add the olive oil and bring to medium heat. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender. Add in the anchovies and cook another minute.
2. Eggplant - Add the eggplant and stir until well combined. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes.
3. Pasta - Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender. It only takes 5-7 minutes. Taste for any additional seasoning and add in the parsley.
4. Serve - Serve a nice big bowl and my Garlic Feta Toasts With a Warm Olive Spread. Enjoy a nice simple soup.
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