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Sunday, September 21, 2014

Eggplant & Bean Soup

You start with the mirepoix of vegetables,
chopped carrots, celery and onions.
Throw in Eggplant, pasta and beans.
This is an addicting comfort food soup.

2 slices smoked bacon
1 carrot, peeled and chopped
2 celery stalks, sliced
1 onion, peeled and sliced
1 eggplant, peeled and cubed
2 tablespoons olive oil
4 cups water
1 fresh tomato, chopped
dash of oregano
dash of dried thyme
dash of dried rosemary
dash of garlic powder
dash of ground black pepper
1 can red kidney beans with juice
1 can white kidney beans with juice
2 cups salad greens, chopped
1 cup dried short pasta

Place bacon in a large soup pot.
Cook on medium heat and add in
the carrot, celery, onion and eggplant.
Turn to high heat and stir in olive oil and water.
Bring to a boil and add in tomato and herbs.
Lower to a simmer and add in the canned beans.
Let simmer for about 20 minutes then stir in the
salad greens and a short pasta like ditalini.
Let simmer for 30 minutes, adjust seasonings.
Serve with crusty bread and grated cheese.

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