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    You are in: Home / Recipes / Eggplant Minestrone Recipe
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    Eggplant Minestrone

    Eggplant Minestrone. Photo by Peter J

    1/3 Photos of Eggplant Minestrone

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    15 mins

    1 hr 45 mins

    loof's Note:

    This rich and delicious soup is chock full of veggies! The recipe is from an old, yellowed, well-worn newspaper clipping we found when cleaning out one of my mom's kitchen cabinets.

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    Units: US | Metric


    1. 1
      Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
    2. 2
      Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
    3. 3
      Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
    4. 4
      Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
    5. 5
      Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on April 08, 2012


      Yum, a really healthy and substantional soup with great flavors. The only change I made was to not peel the eggplant and zucchini because I quite enjoy the skin in soups and in all the excitement forgot to add parmesan when serving. I always love soups like these that are a meal in themselves.

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    • on December 16, 2011


      The taste is really good. But mine turned out like a stew. I followed the recipe except that I omitted the carrots and salt. I don't know what happened. I had the good amount of liquid. Maybe it was simmering too long. I really should have added more stock. If I do it again, I won't change the ingredients, just add more stock. The flavor is perfect. And so healthy. Thanks loof :) Made for PRMR tag game

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    • on September 07, 2010


      I love this soup! It is just full of vegetables and yet has such a full flavor. I didn't have any beef stock to add so I just used water. It was a good soup for lunch and would go very well with ciabatta which I am planning to serve with it next time. I did forget to put the pasta in it and so when I heated up the leftovers the next day I added some cooked pasta. Either way it we enjoyed it. Thanks for posting this recipe! Made for Ramadan Tag 2010

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    Read All Reviews (4)


    Nutritional Facts for Eggplant Minestrone

    Serving Size: 1 (622 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 493.7
    Calories from Fat 232
    Total Fat 25.7 g
    Saturated Fat 8.0 g
    Cholesterol 77.1 mg
    Sodium 1612.3 mg
    Total Carbohydrate 37.0 g
    Dietary Fiber 10.6 g
    Sugars 15.5 g
    Protein 31.2 g

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