“This recipe was published in a recent issue of Good Housekeeping as one of Valerie Bertinelli's favorite soups. It is very healthy and I'm sure you could substitute or add other veggies. It really hits the spot and is filling. I double the recipe.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
  2. Heat to boiling on high.
  3. Cover; reduce heat to low.
  4. Simmer 25 minutes or until vegetables are tender.
  5. To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.

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