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Friday, September 10, 2010

Vegetable Soup

I made this soup and it is awesome tasting.
Simple to make and freezes beautifully.
I couldn't stop eating it, it's addictive.

1 1/4 cup eggplant, peeled and cubed
1 cup water
1 can whole tomatoes
1 can sliced mushrooms
1 can white beans
1 clove garlic, minced
1 small yellow squash, coarsely chopped
1/2 tsp Italian seasoning, dried
1/4 tsp salt
1/8 tsp pepper
12 oz can chicken broth, reduced sodium
8 tbsp Pecorino Romano cheese, freshly grated

Combine all ingredients except cheese
in a large saucepan, stirring well.
Bring to a boil; cover, reduce heat,
and simmer 25 minutes or
until vegetables are tender.
To serve, ladle soup into individual bowls;
sprinkle 2 tbsp of Pecorino Romano cheese.

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