Try this Eggplant Parmesan Soup recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a large nonreactive saucepan over medium heat. Add the onions, bell peppers and eggplant; saute 2 minutes. Add the garlic, oregano and chili flakes and continue to saute until all is softened. Add the tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 minutes or until vegetables are tender. Add the Parmesan cheese, chopped basil, vinegar and bread cubes. Allow the bread cubes to soak into the soup and thicken the mixture before serving, about 10 minutes. NOTES : Normally, eggplant should be sliced, salted and allowed to stand for about 20 minutes before being rinsed and used so that it tastes less bitter. You may follow this procedure, but I dont think its necessary for this soup. Recipe by: The Sacramento Bee 7/23/97 Posted to recipelu-digest Volume 01 Number 527 by Crane Walden
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 48 | ||
Calories from Fat: 26 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 68.4mg | 2 % | |
Potassium 51.1mg | 1 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 3g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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