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Eggplant Soup With Tiny Pasta

Natural.Foodie's picture
Ingredients
  Onion 1 Large, minced
  Minced celery 1⁄2 Cup (8 tbs)
  Garlic 3 Clove (15 gm), minced
  Olive oil 2 Teaspoon
  Cubed eggplant 2 Cup (32 tbs)
  Chopped tomatoes 2 Cup (32 tbs)
  Chicken stock 1 3⁄4 Cup (28 tbs)
  Dried thyme 1⁄8 Teaspoon
  Crushed rosemary 1⁄8 Teaspoon
  Cooked orzo pasta/Tiny pasta 1⁄2 Cup (8 tbs)
Directions

MAKING
1) In a 3-quart saucepan, heat oil and saute onions, celery, garlic for about 3 minutes on medium flame.
2) Stir in the cubed eggplants and tomatoes.
3) Place a lid on the saucepan and cooking on reduced flame for about 10 minutes.
4) Stir in the chicken stock along with the thyme and rosemary.
5) Stir in the cooked pasta and cook till it gets heated well.

SERVING
6) Serve the Eggplant Soup With Tiny Pasta hot as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Eggplant
Cook Time: 
20 Minutes
Servings: 
6

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