Eggplant Minestrone

1. 1

   Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.

2. 2

   Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.

3. 3

   Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.

4. 4

   Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.

5. 5

   Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.