Ingredients Jump to Instructions ↓

  1. 1 1/4 cup(s) cubed peeled eggplant 1 cup(s) water 1 can(s) (14 1/2 ounce) no-salt-added whole tomatoes , drained (juices reserved) and chopped 1/2 cup(s) sliced fresh mushrooms 1 clove(s) garlic , crushed with press 3/4 cup(s) coarsely chopped zucchini , from 1 small zucchini 1/2 teaspoon(s) dried Italian seasoning Salt Pepper 1/4 cup(s) freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 teaspoon salt, and 1/8 teaspoon 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.


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