Tuscan Vegetable Soup
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄4 cups peeled eggplants, cubed
- 1 cup water
- 1 (14 1/2 ounce) can no-salt-added whole tomatoes, chopped and drained (juices reserved)
- 1⁄2 cup fresh mushrooms, sliced
- 1 garlic clove, crushed with press
- 3⁄4 cup zucchini, coarseley chopped
- 1⁄2 teaspoon dried Italian seasoning
- salt
- pepper
- 1⁄4 cup fresh parmesan cheese, grated
directions
- 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.
- Heat to boiling on high.
- Cover; reduce heat to low.
- Simmer 25 minutes or until vegetables are tender.
- To serve, ladle soup into 4 shallow soup bowls; sprinkle with Parmesan.
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Reviews
-
This was actually surprisingly tasty! I thought it was going to be a bit bland but, I made it exactly as posted (except I added some vegetable broth because it needed more liquid), and it turned out excellent! You also don't feel guilty at all eating this. Thanks for sharing this. Made for PRMR Tag Game.
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We didn't like this soup. At first when I chose to do it, I was sure we would like it. But something for us was missing. It's pretty bland for us. I also doubled the recipe and used a 28 ounce can of diced tomatoes. Maybe of just using water, it would be better with chicken stock or vegetable stock. Maybe more italian seasoning would add more flavor. Or another herb. Thanks Lainey and really sorry. Made for Photo tag game
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!