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.


  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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