Eggplant Soup with Tiny Pasta Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

 Onion1 Large, minced
 Minced celery1⁄2 Cup (8 tbs)
 Garlic3 Clove (15 gm), minced
 Olive oil2 Teaspoon
 Cubed eggplant2 Cup (32 tbs)
 Chopped tomatoes2 Cup (32 tbs)
 Chicken stock1 3⁄4 Cup (28 tbs)
 Dried thyme1⁄8 Teaspoon
 Crushed rosemary1⁄8 Teaspoon
 Cooked orzo pasta/Tiny pasta1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 152 Calories from Fat 28

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 0.51 g2.6%

Trans Fat 0 g

Cholesterol 2.1 mg

Sodium 114.3 mg4.8%

Total Carbohydrates 26 g8.7%

Dietary Fiber 3.4 g13.8%

Sugars 6.4 g

Protein 6 g11.3%

Vitamin A 11.2% Vitamin C 22.3%

Calcium 3.3% Iron 5.6%

*Based on a 2000 Calorie diet

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.
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