vegetable soup with eggplant & squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Eggplant, fresh, 2.5 cup, cubes (remove)Zucchini, 1 cup, sliced (remove)*Pattypan Squash, 2 cup (remove)Green Peppers (bell peppers), 0.5 cup, chopped (remove)Mushrooms, canned, 1 cup (remove)Canned Tomatoes, 1 can (remove)*Macaroni, dry, enriched, .5 cup small shells (remove)Oregano, ground, 2 tbsp (remove)
Slice & peel the eggplant, salt & let sit while dicing the squash, onion & peppers into bite size pieces. Rinse the eggplant well & then dice into cubes. Put all ingredients plus canned diced tomatoes & mushrooms, both with liquid, into a large pan. Toss in about 1/2 c of very small pasta (I used shells that were about 1/4" long). Cook covered over low heat until the vegetables release their moisture & the pasta is done. Add Italian seasoning (was not in the foods list) & oregano & pepper to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user PLAINJANELLEN.
Number of Servings: 8
Recipe submitted by SparkPeople user PLAINJANELLEN.
Nutritional Info Amount Per Serving
- Calories: 61.3
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 120.4 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.5 g
- Protein: 2.6 g
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