Directions:
- For the pesto: In a food processor, combine the garlic, basil, parsley, olive oil and pepper flakes. Puree until smooth.
- For the zuppa: In a large saucepan, heat the olive oil and saute the pancetta and onions for 5 minutes. Add the garlic and tomatoes, stir well and cook for 10 minutes. Add the broth, prosciutto and cheese rind and simmer for 10 minutes. Remove from the heat and add the eggplant, pasta and mozzarella.
- Ladle into bowls, top with the pesto and serve warm.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.4 Kcal (642 kJ) | ||
| Calories from fat | 86.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 15% | |
|---|---|---|---|
| Cholesterol | 8.7mg | 3% | |
| Sodium | 920.69mg | 38% | |
| Potassium | 257.98mg | 5% | |
| Total Carbs | 7.98g | 3% | |
| Sugars | 0.98g | 4% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 7.05g | 14% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 0.3mg | 1% | |
| Calcium | 171.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 59.18 Kcal (248 kJ) | ||
| Calories from fat | 33.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.71g | 15% | |
|---|---|---|---|
| Cholesterol | 3.36mg | 3% | |
| Sodium | 355.2mg | 38% | |
| Potassium | 99.53mg | 5% | |
| Total Carbs | 3.08g | 3% | |
| Sugars | 0.38g | 4% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 2.72g | 14% | |
| Vitamin C | 5.9mg | 26% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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