Eggplant Vegetable Soup

6 years ago

Since January is designated as ‘National Soup Month’, I’m happy to share another healthy, hearty creation by Christine Datian – Eggplant Vegetable Soup.

Eggplant Vegetable Soup by Christine Datian

Serves 4-6

Ingredients:

1/2 medium onion, diced

3 large cloves garlic, minced

2 to 3 Tbsp. Olive oil

1 1/2 cups eggplant, peeled and cubed

1 cup fresh or canned tomatoes, seeded and chopped

1 cup carrots, peeled and diced

1 cup fresh mushrooms, diced

1 cup zucchini, peeled and diced

1/2 cup yellow squash, chopped

2 stalks celery and top greens, diced

1/2 cup frozen peas, rinsed

4 cups low-sodium chicken, or vegetable, or beef broth –
and – 3 cups water (to taste)

2 tablespoons tomato paste

1 – 15 oz. can white beans or garbanzo beans, drained and
rinsed

1 teaspoon each crushed dried basil and oregano (fresh
basil and oregano may be used)

Kosher or sea salt and black pepper

Crushed red pepper flakes, cayenne pepper, paprika (to
taste)

1 small head escarole (or Napa cabbage or spinach), washed
and roughly chopped

Garnishing Options: Parmesan
or Pecorino Romano cheese, grated, or crumbled Feta cheese, chopped fresh basil,
drizzle of olive oil

Preparation:

Sauté the onions and garlic in a few tablespoons of olive
oil in a large soup pan; cook until the onions are translucent. Add the
eggplant, tomatoes, carrots, mushrooms, zucchini, squash, celery, and peas;
toss and continue to cook a few more minutes. Add the broth, water, tomato
paste, beans, and spices; bring to a full boil and stir a few times.

Reduce heat to medium-low, cover and cook, stirring
occasionally, for 55-60 minutes or until the vegetables are tender.

About 15 minutes before the soup is done, add the roughly
chopped escarole to the soup, stir, and continue cooking. Adjust seasonings and add more liquid, if
necessary.

To serve, ladle soup into individual bowls and garnish with
cheese, chopped fresh basil, and crushed red pepper flakes. Drizzle with olive oil, if desired.