Eggplant Minestrone

READY IN: 2hrs
Recipe by loof

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

Directions

  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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