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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 hrs 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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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.

    Ratings & Reviews:

    • on April 08, 2012

      55

      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

      55

      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

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    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
    47%
    Total Fat 25.7 g
    39%
    Saturated Fat 8.0 g
    40%
    Cholesterol 77.1 mg
    25%
    Sodium 1612.3 mg
    67%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 10.6 g
    42%
    Sugars 15.5 g
    62%
    Protein 31.2 g
    62%

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