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Tuscan Vegetable Soup
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Servings
- 4.00 serving(s)
Categories
- Soup
Cuisine
- Italian-American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Tuscan Vegetable Soup brings together 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) in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 4 servings.
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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
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Instructions
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.
Keep Cooking
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