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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was published in a recent issue of Good Housekeeping as one of Valerie Bertinelli's favorite soups. It is very healthy and I'm sure you could substitute or add other veggies. It really hits the spot and is filling. I double the recipe. Ingredients:
1 1/4 cups peeled eggplants, cubed |
1 cup water |
1 (14 1/2 ounce) can no-salt-added whole tomatoes, chopped and drained (juices reserved) |
1/2 cup fresh mushrooms, sliced |
1 garlic clove, crushed with press |
3/4 cup zucchini, coarseley chopped |
1/2 teaspoon dried italian seasoning |
salt |
pepper |
1/4 cup fresh parmesan cheese, grated |
Directions:
1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
2. Heat to boiling on high.
3. Cover; reduce heat to low.
4. Simmer 25 minutes or until vegetables are tender.
5. To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
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