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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Yummy and very filling soup. It is a meal in itself or you can pair it with some crusty bread. Ingredients:
1 small eggplant, cubed (4 cups) |
2 medium zucchini, cut into 1/2 inch slices (2 2/3 cups) |
1 medium sweet red pepper, cut into 1 inch pieces (1 cup) |
1 medium onion, thinly sliced |
5 cloves garlic, sliced |
1 tablespoon olive oil |
1 teaspoon dried italian seasoning, crushed |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (14 ounce) cans reduced-sodium chicken broth |
3 cups water |
1 cup of dried cavatelli |
1 (15 ounce) can reduced-sodium navy beans, rinsed and drained |
2 medium tomatoes, coarsely chopped |
Directions:
1. In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
2. In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
3. Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
4. Meanwhile, in a dutch oven combine the broth and water.
5. Bring to boiling; add cavatelli.
6. Return to boiling.
7. Cook about 12 minutes or until tender.
8. Reduce heat.
9. Stir in the beans, tomatoes, and roasted vegetables.
10. Heat through.
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