Eggplant Soup With Tiny White Beans Recipe

Name: Eggplant Soup With Tiny White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. olive oil; 1 medium onion, minced; 2 cloves garlic, peeled and minced; 1/4 c. minced fresh celery leaves; 2 c. cubed eggplant (unpeeled); 6 Italian plum tomatoes, peeled and seeded (or canned); 2 c. chicken stock; 1/4 tsp. thyme; 1/4 tsp. rosemary; 1 c. cooked tiny white beans (if you use canned, rinse them first); 2 Tbsp. freshly grated Parmesan cheese (for sprinkling)

Servings: persons

1 Tbsp. olive oil
1 medium onion, minced
2 cloves garlic, peeled and minced
1/4 c. minced fresh celery leaves
2 c. cubed eggplant (unpeeled)
6 Italian plum tomatoes, peeled and seeded (or canned)
2 c. chicken stock
1/4 tsp. thyme
1/4 tsp. rosemary
1 c. cooked tiny white beans (if you use canned, rinse them first)
2 Tbsp. freshly grated Parmesan cheese (for sprinkling)

1
Warm a large soup pot over medium heat, then add the olive oil.
2
When it is warm, add the onion, garlic and celery leaves; saute until fragrant and just wilted, about 3 minutes.
3
Add the eggplant and tomatoes, cover and let the vegetables simmer for about 7 minutes.
4
Stir in the stock, thyme and rosemary; continue to simmer until the eggplant is tender, about 20 minutes.
5
Add the beans; heat through.
6
Serve hot, sprinkled with the Parmesan cheese.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 Tbsp. olive oil, 1 medium onion, minced, 2 cloves garlic, peeled and minced, 1/4 c. minced fresh celery leaves, and more.

Yes, Eggplant Soup With Tiny White Beans falls under the Soups & Stews 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.

Eggplant Soup With Tiny White Beans

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