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Eggplant Soup
Ingredients
-
3/4
cup chopped onion
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2
tablespoons butter or margarine
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2
14 1/2 ounce can chicken broth or reduced-sodium chicken broth
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1
28 ounce can whole Italian-style tomatoes, cut up
-
1
15 ounce can red kidney beans, rinsed and drained
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1
small eggplant, peeled and coarsely chopped (about 2 cups)
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1
medium zucchini, coarsely chopped (about 1-1/2 cups)
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3/4
cup dried small pasta shells
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1/4
teaspoon crushed red pepper
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Salt (optional)
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Ground black pepper (optional)
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Snipped fresh parsley (optional)
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Grated Parmesan cheese (optional)
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
- Note Dietary exchanges:1 starch, 2 vegetable, 1/2 fat.
Nutrition Facts
(Eggplant Soup)
- Calories 161,
- Protein (gm) 8,
- Carbohydrate (gm) 24,
- Fat, total (gm) 4,
- Cholesterol (mg) 8,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 6,
- Sodium (mg) 688,
- Percent Daily Values are based on a 2,000 calorie diet
