Recipe by Donut Chef
Easy to put together, easy to eat! Just serve with a loaf of crusty bread, and a sprinkle of parmesan cheese, and you have a winner! You can substitute fresh tomatoes for the canned.
Top Review by Elisabetta47
DH is dieting and a bowl of this delicious soup when he got home from work held him until his low-fat, low-carb dinner was ready. I've never made a minestrone with eggplant & am glad to have tried this one. The eggplant (peeled) gives another interesting texture but doesn't overpower in flavor. I used fresh tomatoes and added some extra water and salt It's an ideal recipe: it both tastes great AND is good for you. Thanks Donut Chef.
- 2 tablespoons olive oil
- 2 cups chopped onions
- 5 medium minced garlic cloves
- 1 teaspoon salt
- 2 stalks sliced celery
- 2 medium sliced carrots
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 medium diced bell pepper
- 1 medium sliced zucchini
- 1 cup diced eggplant
- 3 cups water
- 1 (14 ounce) can tomato sauce
- 1 (15 1/2 ounce) can kidney beans, drained and rinsed
- 1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
- 1 cup pasta (shells or bows)
- 1 (15 ounce) can chopped tomatoes
Directions See How It's Made
- Saute the onions and garlic in olive oil for five minutes over medium heat. Use a large soup pot.
- Add celery, carrots, oregano, basil, and salt and cook for ten minutes.
- Add bell pepper, zucchini, eggplant, water and tomato sauce. Cover the pot and simmer for 15 minutes.
- Add beans and simmer for five minutes.
- Add the pasta and cook until tender (check the pasta package for the time required).
- Add the tomatoes and heat through.
- You can sprinkle each bowl with chopped parsley, parmesan cheese, and/or fresh ground black pepper. Enjoy!