Onion-Eggplant Soup Provençale

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Total Time
10 mins
40 mins

This thick soup resembles a stew because its rich broth is chock full of nutty brown rice and tasty vegetables.

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  1. In a large saucepan cook the onion in hot margarine or butter till onion is tender but not brown.
  2. Carefully add the water, eggplant, squash, brown rice, tomato paste, red wine, bouillon cubes or granules, garlic, basil, sugar, salt, and pepper.
  3. Bring to a boil; reduce heat, cover and simmer for 30 minutes or till vegetables are very tender.
  4. Stir in cooked pasta; heat through.
  5. Lightly brush each slice of French bread with olive oil.
  6. To serve, ladle the soup into individual bowls and place one bread slice on top of each serving, the sprinkle with some Parmesan cheese.