Eggplant Spaghetti Soup

Serves: 5
Total Calories: 353
Yield: 10 cups


2 cups chopped celery
1 large onion chopped
8 cloves garlic minced
5 cups peeled, cubed eggplant (1 medium)
2 teaspoons olive oil
6 cups hot water
1 (28-ounce) can crushed tomato
1 tablespoon crushed basil
2 teaspoons oregano
1 teaspoon salt
1 cup vermicelli broken into 1 inch peices or other small pasta
nutritional yeast (optional)


In a soup pot, sauté the celery, onion, garlic, and eggplant in the oil over medium heat. Stir often and cover the pot until the vegetables are soft.

Add the water, tomatoes, and spices to the soup, and bring to a boil.

Add the pasta to the boiling soup, and cook for 10 minutes. Turn off the heat, cover, and let set for 10 minutes before serving.

Garnish with nutritional yeast, if desired.

Nutritional Facts:

Serves: 5
Total Calories: 353
Calories from Fat: 176

This Eggplant Spaghetti Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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