- 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.
- 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
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