Helen's Eggplant Soup recipe
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Ingredients
- 1 tablespoon canola oil 1 cup chopped onions 1 cup diced celery 1 cup diced carrots 1 clove garlic, finely chopped 1 (14.5 ounce) can diced tomatoes, crushed by hand 1 teaspoon dried basil 1 teaspoon dried oregano 1 dash ground black pepper 64 ounces water 8 teaspoons vegetable soup base 1 cup diced zucchini 1 cup diced summer squash 1 cup eggplant 2 cups cooked mini shell pasta
Nutrition Info
- 76.6 caloriescarbohydrate: 13.4 gcholesterol: : -fat: 1.8 gfiber: 2.3 gprotein: 2.5 gsaturatedFat: 0.2 gservingSize: -sodium: 88.9 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Helen's Eggplant Soup
Directions
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Heat oil in a large soup pot over low heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and cook for 5 minutes. Add carrots and cook for 5 minutes. Mix in garlic and cook until white, about 2 minutes. Add diced tomatoes and cook until heated through, about 3 minutes.
Season soup with basil, oregano, and pepper. Add water and vegetable soup base and bring to a boil, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes more.
Add zucchini and summer squash to the soup and cook until tender, 3 to 5 minutes. Stir in eggplant and cook until tender, about 5 minutes more. Fold in cooked pasta and adjust seasonings.