Eggplant Soup
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Eggplant Soup
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Directions
- 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
Dietary exchanges:
1 starch, 2 vegetable, 1/2 fat.
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.