vegetable soup with eggplant & squash

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of vegetable soup with eggplant & squash calories by ingredient


Introduction

This was a result of trying to use up a portion of the vegetables that came with last week's CSA basket. It turned out yummy. Note: I never add salt when cooking & the salt on the eggplant is rinsed off. This was a result of trying to use up a portion of the vegetables that came with last week's CSA basket. It turned out yummy. Note: I never add salt when cooking & the salt on the eggplant is rinsed off.
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)

Directions

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.