Eggplant & Pasta Soup with Salsa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 39.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.5 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 1.5 g

View full nutritional breakdown of Eggplant & Pasta Soup with Salsa calories by ingredient
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Number of Servings: 6


    2 medium eggplants cut up
    1 1/2 cups finely chopped onions
    2 cloves garlic, minced
    1 1/2 cans (14.5 ounces each) low sodium chicken broth (preferably fat-free)
    1 jar (16 ounces) salsa (mild, medium, or hot)
    2 cups roasted red peppers chopped
    1 teaspoon coarsely ground black pepper (more or less to taste)
    1 teaspoon cumin (more or less to taste)
    6 cups wheat pasta cooked according to package directions


Bring 1/4 cup broth to a boil in
2-quart saucepan over medium-high heat. Add onions and garlic; cook and stir until onions are tender. Add eggplants, remaining broth, salsa, roasted peppers, cumin & black pepper. Return to a boil. Serve 1 cup soup with 1 cup cooked pasta.

Nutrients per Serving:

Calories 215
Fat 2 g
Protein 10 g
Carbohydrate 50 g
Sodium 300 mg
Dietary Fiber 7 g

Number of Servings: 6

Recipe submitted by SparkPeople user JANETR58.

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