Onion-Eggplant Soup Provincial
2 large onions, thinly sliced and separated into rings
In a large saucepan cook the onion in hot margarine or butter until onion is tender but not brown.
2 tablespoons margarine or butter
4 cups water
1 small eggplant, peeled and chopped
1 small yellow summer squash or zucchini, thinly sliced
1/2 cup brown rice
3 ounces canned tomato paste
1/4 cup dry red wine
3 vegetable bouillon cubes
1 clove garlic, minced
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup orzo or other small pasta, cooked and drained
4 thin slices french bread, lightly toasted
1/4 cup grated parmesan cheese
Carefully add the water, eggplant, squash, brown rice, tomato paste, red wine, bouillon cubes or granules, garlic, basil, sugar, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until vegetables are very tender.
Stir in cooked pasta. Heat through. Lightly brush each slice of French bread with olive oil.
To serve, ladle the soup into individual bowls. Place one bread slice on top of each serving. Sprinkle with some Parmesan cheese.
This recipe serves: 4
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