Eggplant (Aubergine) Soup With Tiny Pasta |
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Prep Time: 15 Minutes Cook Time: 33 Minutes |
Ready In: 48 Minutes Servings: 4 |
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This is so yummy. Ingredients:
1 large onion, minced |
1/2 cup minced celery |
3 garlic cloves, minced |
2 teaspoons olive oil |
2 cups cubed eggplants |
2 cups chopped tomatoes |
1 3/4 cups vegetable broth |
1/8 teaspoon dried thyme |
1/8 teaspoon crushed rosemary |
1/2 cup orzo pasta or 1/2 cup other tiny pasta, cooked |
Directions:
1. In a 3-quart saucepan over medium heat, sauté the onions, celery and garlic in the oil for 3 minutes.
2. Add the eggplant and tomatoes.
3. Cover and simmer for 10 minutes.
4. Add the stock or broth, thyme and rosemary.
5. Simmer for 20 minutes.
6. Add the pasta and heat through.
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