Sunday, October 3, 2010

Mediterranean Soup with Mozzarella

2 c. eggplant, chopped
Halved eggplant
Cooking spray
olive oil
1 c. yellow onion, chopped
4 garlic cloves, minced
1 c. zucchini, sliced
cilantro, chopped 
2 medium bell peppers, chopped
1/2 Tbsp. dried basil
dill, thyme, coriander, red pepper flakes, and oregano (sorry, I don't measure!)
1 can diced tomatoes with Italian herbs
3 1/2 c. water
1 can white beans, rinsed and drained
2 tsp. sugar
1/4 tsp salt
mozzarella, shredded

Preheat oven to 400 F. Place eggplant on baking sheet lined with foil and spray with cooking spray. Roast 10-12 minutes, stirring once to cook evenly.

Soup simmering
While eggplant cooks, put olive oil in large saucepan over medium-high heat. Add onions and garlic. Saute for 4 minutes or until onions are translucent, stirring frequently. Add zucchini, bell peppers, cilantro, basil, and other spices. Cook about 5 minutes, stirring frequently. Add roasted eggplant, tomatoes, and water. Stir to blend. Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally.

Soup with mozzarella
Stir in beans, sugar, and salt (taste test to see if you want to add any more spices too!). Cover and simmer about 3-5 more minutes or until beans are heated through. Remove from heat. Dish up into bowls; garnish with mozzarella.

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