Total Time
Prep 20 mins
Cook 40 mins

Yummy and very filling soup. It is a meal in itself or you can pair it with some crusty bread.

Ingredients Nutrition


  1. In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
  2. In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
  3. Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
  4. Meanwhile, in a dutch oven combine the broth and water.
  5. Bring to boiling; add cavatelli.
  6. Return to boiling.
  7. Cook about 12 minutes or until tender.
  8. Reduce heat.
  9. Stir in the beans, tomatoes, and roasted vegetables.
  10. Heat through.


Most Helpful

Very light soup indeed both in consistency and flavor. Would make a perfect Sunday lunch meal with hot crusty wheat bread. I used ziti instead of cavatelli (which I was unable to find in my grocery stores). If you love veggies, then this soup is for you, but I was just a touch disappointed in its lightness on flavor. But my wife loved it and says she'll be asking to have it again in the future.

admaust March 10, 2008

I actually found this recipe in the Better Homes and Gardens Diabetic cookbook. It is full of spectacular veggies, and the beans are a nice touch. I didn't have any cavatelli, so I substituted in whole wheat penne instead, and it was outstanding! The taste is excellent. It is a very light soup. The portions for this soup are very large too, so you sohuld feel happy eating a bowl of it. I would make this again, for sure. Next time I might add some cooked chicken or use vegetable broth instead.

Phil the Thrill December 10, 2007

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