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Ingredients
| onions: 1 |
| eggplants: 1 |
| carrots: 2 |
| red tomatoes: 6 |
| garlic: 2 cloves |
| zucchini squash: 3 whole squashes |
| celery: 2 stalks |
| vegetable oil: 2 Tbl |
| ground beef: 1 lb |
| beef stock: 4 cups |
| fresh basil (chopped): 1 tsp |
| fresh oregano (leaves): 1 tsp |
| salt: 1 tsp |
| macaroni (small shells): 1/2 cup |
| black pepper (to taste) |
| parmesan cheese (to taste) |
Eggplant Minestrone
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
105 min -
Servings
5 serving(s)
Tags
- Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
- Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
- Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
- Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
- Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.