Eggplant Minestrone
Warm up with a comforting bowl of Eggplant Minestrone, a hearty Italian-inspired soup brimming with vibrant vegetables, tender pasta, and nourishing beans. This recipe highlights the velvety texture of sautéed eggplant, complemented by classics like zucchini, carrots, celery, and fresh spinach. A fragrant medley of dried oregano, basil, and garlic infuses the broth, while a finishing touch of Parmesan adds a savory depth to every spoonful. Perfect for meal prep or cozy family dinners, this one-pot wonder is easy to make in under an hour and satisfies both vegetarians and omnivores alike. Serve it with crusty bread to soak up every last drop of this wholesome, flavor-packed soup.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 small eggplant
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 1 zucchini
- 3 cloves garlic
- 14.5 ounces canned diced tomatoes
- 6 cups chicken or vegetable broth
- 1 cup small pasta (e.g., macaroni or ditalini)
- 1 cup kidney beans (rinsed and drained)
- 2 cups fresh spinach leaves (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- optional Parmesan cheese (grated, for garnish)
Instructions
Dice the eggplant, onion, carrots, celery, and zucchini into small, uniform pieces. Mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring frequently, until slightly softened.
Add the onion, carrots, celery, and zucchini to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the canned diced tomatoes (with their juice), chicken or vegetable broth, dried oregano, dried basil, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
Add the small pasta and kidney beans to the soup. Simmer for an additional 10 minutes or until the pasta is tender.
Stir in the chopped fresh spinach and cook for 1-2 minutes until wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Eggplant Minestrone hot in bowls, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 9946 mg | 432% | |
| Total Carbohydrate | 275.6 g | 100% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 50.3 g | ||
| Protein | 63.9 g | 128% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3558 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
