Eggplant and Pesto Soup

It’s now November 1, Christmas is quickly approaching, and the fall leaves are changing. With these changes, come the requirement to cook more soup; of course, I whipped out my Soup Bible. It’s a great book that I am so happy I bought a while ago. It’s split into vegetables, chicken and duck, red meat, fish, and shellfish recipes. The book is fairly thick and has a lot of variety among its recipes, which is great for a person who has trouble deciding on what to make.

This week, I didn’t want too much of a heavy soup, thus something with a lot of broth. I stumbled upon this recipe and thought it would be something easy and yummy to try. As an add-on I made a separate bit of macaroni noodles to put the soup on. This added consistency, but the soup is great my itself, but be warned, it’s very brothy.

Ingredients: Eggplant, onion, 2 large carrots, basil pesto, vegetable stock, spinach, salt and pepper, can of italian tomatoes, can of northern beans.

Directions:

  1. Chop all of the vegetables up. The onions should be in half rounds, eggplant in squares (the size dependent by you), and carrots in small sections.DSCN3065 DSCN3066
  2. In a large pot, place a bit of olive oil, and cook the onions. Add eggplant and carrots.DSCN3067 DSCN3068
  3. Add vegetable stock and can of tomatoes, and beans.DSCN3070
  4. Add 2 large tablespoons of pesto to the soup.DSCN3071
  5. Cook for 5+ hours.
  6. Wash a large heap of spinach. Add to soup, slowly combining and wilting.DSCN3072
  7. Cook macaroni noodles separately.
  8. In a bowl, place a bit of noodles, piling soup on top, and covering in mozzarella cheese.
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