Eggplant Soup With Tiny Pasta

Recipe Ingredients

1 teaspoon	5ml	Onion - minced (large)
1/2 cup	55g / 1.9oz	Minced celery
3		Garlic cloves - minced
2 teaspoons	10ml	Olive oil
2 cups	396g / 13oz	Cubed eggplant
2 cups	125g / 4.4oz	Chopped tomatoes
1 3/4 cups	414ml	Defatted chicken stock or vegetable broth
1/8 teaspoon	0.6ml	Dried thyme
1/8 teaspoon	0.6ml	Crushed rosemary
1/2 cup	118ml	Orzo or other tiny pasta - cooked

Recipe Instructions

In a 3-quart saucepan over medium heat, saute the onions, celery and garlic in the oil for 3 minutes.

Add the eggplant and tomatoes. Cover and simmer for 10 minutes.

Add the stock or broth, thyme and rosemary. Simmer for 20 minutes. Add the pasta and heat through.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 164; Fat: 3.3 grams (18% of calories); Cholesterol: 1 milligrams; Sodium: 34 milligrams; Fiber (grams) 2.7.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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