Tuscan Vegetable Soup

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
  • Heat to boiling on high.
  • Cover; reduce heat to low.
  • Simmer 25 minutes or until vegetables are tender.
  • To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
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