Eggplant Soup

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3.0 by 5 people

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  • Makes: 8 side-dish or 6 main-dish servings
  • Prep: 20 mins
  • Cook: 15 mins

Eggplant Soup

Reviews (0)

3.0 by 5 people

Rate This!

Directions

  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.

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Nutrition Facts (Eggplant Soup)

  • Per serving:
  • 161 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 8 mg chol. ,
  • 688 mg sodium ,
  • 24 g carb. ,
  • 6 g fiber ,
  • 8 g pro.
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5 Ratings

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