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Mediterranean Eggplant Soup

Recipe by: Vegetarian Soups For All Seasons by Nava Atlas

3 Points Per Serving


2 tablespoons olive oil

1 large onion chopped

2 cloves garlic pressed or minced

2 large celery stalks finely diced

5 cups water

2 medium eggplants (about 1 1/4 pounds), peeled, and cut into 1/2 inch dice

1 28 oz. can diced tomatoes undrained

2 teaspoons Italian herb mix

1 cup raw pasta any small shape

1/4 cup finely chopped fresh parsley

salt and freshly ground pepper to taste


Heat the oil in a soup pot. Add the onion, garlic and celery and saute over med. heat until the onion is golden. Add water, eggplant tomatoes and herb mix. Bring to a simmer then simmer gently covered until the eggplant is tender. About 45 minutes. In the meantime cook the pasta separately until it is all dente. Drain and stir into the soup along with the parsley. Adjust the consistency with more water if the soup has gotten too thick. Season to taste with salt and pepper. Simmer over very low heat another 15 minutes. Serve at once, or let the soup stand for an hour or so before serving, then heat through as needed.

6 to 8 servings

Calories: 146 Total fat 4g Protein 4g Carbohydrate 24g Cholesterol 0g Sodium 26 mg

Shared by: Colleen M.