Eggplant Minestrone

This rich and delicious soup is chock full of veggies! The recipe is from an old, yellowed, well-worn newspaper clipping we found when cleaning out one of my mom's kitchen cabinets.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 1  large onion
• 1  medium eggplant
• 2  carrots
• 6  medium tomatoes
• 2  garlic cloves
• 3  medium zucchini
• 2  stalks celery
• 2  tablespoons  vegetable oil
• 1  lb ground beef
• 4  cups  beef stock
• 1  teaspoon basil
• 1  teaspoon oregano
• 1  teaspoon salt
• 1⁄2 cup elbow macaroni
•  ground black pepper, to taste
•  parmesan cheese, to taste

Directions

1. Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
2. Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
3. Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
4. Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
5. Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.