Provencal Eggplant Soup

Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Servings: 6
  • 1 eggplant, peeled and cubed
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 small zucchini, halved and thinly sliced
  • 1 onion, thinly sliced
  • 1 sweet red pepper, diced
  • 1 clove garlic, minced
  • 4 cups chicken stock
  • 2 tomatoes, seeded and diced
  • 1 cup slightly stale French bread cubes
  • 1/2 tsp dried oregano
  • 1/2 tsp freshly ground pepper
  • 2 tbsp minced fresh parsley
  • 2 tbsp grated Parmesan cheese
      • Place eggplant in 3-quart casserole dish; cover with plastic wrap, venting one corner, and microwave on high for 5 minutes or until eggplant is softened. Drain and set aside.
      • Meanwhile, heat olive oil in 4-quart pot over medium heat; sauté zucchini, onion and red pepper for 5 minutes or until vegetables are softened and lightly browned.
      • Stir in eggplant and garlic; sauté for 5 minutes. Add chicken stock, tomatoes, bread cubes, oregano and pepper. Bring to boil.
      • Cover, reduce heat and simmer, stirring occasionally, for 15 minutes or until vegetables are tender. Ladle into bowls; sprinkle with parsley and Parmesan.


      Recipe excerpted from Cookbook of Healthy Mediterranean Cuisine




    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Extra Virgin

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