Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts

Be the first to review
READY IN: 1hr 15mins
Recipe by SarasotaCook

Just Good! A nice Mediterranean flavor, not too hard to make and excellent soup. I serve this with my Garlic Feta Toasts With a Warm Olive Spread which on their own are wonderful. I love eggplant and found this soup - which is hearty and just one of my favorites.

Ingredients Nutrition

Directions

  1. Base -- In a large soup pot, add the olive oil and bring to medium heat. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender. Add in the anchovies and cook another minute.
  2. Eggplant -- Add the eggplant and stir until well combined. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes.
  3. Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender. It only takes 5-7 minutes. Taste for any additional seasoning and add in the parsley.
  4. Serve -- Serve a nice big bowl and my Recipe #407765. Enjoy a nice simple soup.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a