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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
2 1/2 cups peeled, cubed eggplant (about 1 medium) |
2 cups water |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 (4-ounce) can sliced mushrooms, drained |
2 cloves garlic, minced |
1 medium zucchini, coarsely chopped |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Combine first 9 ingredients in a Dutch oven, 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 evenly with cheese.
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