Eggplant Minestrone

READY IN: 2hrs
Recipe by loof751

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.

Top Review by Peter J

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.

Ingredients Nutrition


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

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