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Popular in Food

Eggplant Soup

2.5 by 3 people
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  • Yields: 8 side-dish or 6 main-dish servings
  • Prep: 20 mins
  • Cook: 15 mins

Eggplant Soup



  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. Cover and simmer about 15 minutes or until vegetables and pasta are tender. Season to taste with salt and black pepper, if desired.
  2. To serve, ladle into soup bowls. Sprinkle with parsley and cheese, if desired. Makes 8 side-dish or 6 main-dish servings.

From the Test Kitchen

Dietary exchanges:

1 starch, 2 vegetable, 1/2 fat.

Nutrition Facts (Eggplant Soup)

    Per serving:
  • 161 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 8 mg chol.,
  • 688 mg sodium,
  • 24 g carb.,
  • 6 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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