Eggplant Minestrone
Ingredients
- 1 large onion ⓘ
- 1 medium eggplant ⓘ
- 2 carrots ⓘ
- 6 medium tomatoes
- 2 garlic cloves ⓘ
- 3 medium zucchini ⓘ
- 2 stalks celery ⓘ
- 2 tablespoons vegetable oil ⓘ
- 1 lb ground beef ⓘ
- 4 cups beef stock ⓘ
- 1 teaspoon basil
- 1 teaspoon oregano ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup elbow macaroni ⓘ
- ground black pepper, to taste ⓘ
- parmesan cheese, to taste ⓘ
Instructions
- Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
- Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
- Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
- Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
- Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.
Nutrition & Diet Analysis (per serving)
684
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).