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    You are in: Home / Recipes / Mediterranean Thai Eggplant White Bean Soup Recipe
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    Mediterranean Thai Eggplant White Bean Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 27, 2008

      The flavors just didn't come out like I thought they would. I made just as directed. If I made it again, I would use more garlic and ad salt & pepper.

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    • on February 17, 2005

      This soup was great! Rich and flavorful. The different textures of the pureed versus the non pureed halves are really worth the time to do them. I am looking forward to the next time this soup makes an appearance in our kitchen!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2005

      This was good but it needed something that I couldn't quite put my finger on. I think I will try adding some tomato or tomato sauce to it. I ended up pureeing all of the eggplant and also the red peppers just because it was easier. I also used the food processor on the whole onion instead of grating & chopping. I roasted the eggplant ahead and then cooked it all the rest of the way on the stovetop the next day.

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    Nutritional Facts for Mediterranean Thai Eggplant White Bean Soup

    Serving Size: 1 (254 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 381.6
     
    Calories from Fat 209
    54%
    Total Fat 23.3 g
    35%
    Saturated Fat 20.2 g
    101%
    Cholesterol 0.0 mg
    0%
    Sodium 226.0 mg
    9%
    Total Carbohydrate 36.5 g
    12%
    Dietary Fiber 9.9 g
    39%
    Sugars 4.8 g
    19%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vegetable broth

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