Eggplant Raviolini Soup

Recipe by Marz7215
READY IN: 50mins
SERVES: 4
YIELD: 1 soup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small soup pot, melt the butter and the olive oil over medium heat. Turn the pan and coat its surface. Add the eggplant and garlic and season with salt and pepper and cook until softened about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender 3 to 4 minutes. Stir in the basil.
  • Serve the soup in bowls, topped with cheese.
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