Eggplant Pasta Soup With Feta Cheese and Warm Olive

Name: Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, peeled and diced (about 1 1/4-1 1/2 lbs); 1 (28 ounce) can diced tomatoes; 1 cup ditalini; 2 large celery ribs, finely diced (save the celery leaves and dice fine); 1 large onion, fine chopped chopped; 2 teaspoons minced garlic; 3 anchovies, fine chopped and mashed (I use a fork to mash them up); 5 cups vegetable broth; ¼ cup fresh parsley, fine chopped; 2 teaspoons dried Italian seasoning; ¼ teaspoon red pepper flakes; 2 tablespoons olive oil; salt (go easy); pepper; cheese and olive spread (see Garlic Feta Toasts With a Warm Olive Spread)

Servings: persons

2 medium eggplants, peeled and diced (about 1 1/4-1 1/2 lbs)
1 (28 ounce) can diced tomatoes
1 cup ditalini
2 large celery ribs, finely diced (save the celery leaves and dice fine)
1 large onion, fine chopped chopped
2 teaspoons minced garlic
3 anchovies, fine chopped and mashed (I use a fork to mash them up)
5 cups vegetable broth
¼ cup fresh parsley, fine chopped
2 teaspoons dried Italian seasoning
¼ teaspoon red pepper flakes
2 tablespoons olive oil
salt (go easy)
pepper
cheese and olive spread (see Garlic Feta Toasts With a Warm Olive Spread)

1
Base -- In a large soup pot, add the olive oil and bring to medium heat.
2
Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender.
3
Add in the anchovies and cook another minute.
4
Eggplant -- Add the eggplant and stir until well combined.
5
Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes.
6
Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender.
7
It only takes 5-7 minutes.
8
Taste for any additional seasoning and add in the parsley.
9
Serve -- Serve a nice big bowl and my Recipe #407765.
10
Enjoy a nice simple soup.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium eggplants, peeled and diced (about 1 1/4-1 1/2 lbs), 1 (28 ounce) can diced tomatoes, 1 cup ditalini, 2 large celery ribs, finely diced (save the celery leaves and dice fine), and more.

Yes, Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions