Tuscan Vegetable Soup

By sassy47

Ingredients

• 1 1/4 C cubed peeled eggplant
• 1 C water
• 1 can (14.5 oz) no-salt added whole tomatoes, drained (juices reserved) and chopped
• 1/2 C sliced fresh mushrooms
• 1 clove garlic, crushed with press
• 1/4 C coarsely chopped zucchine
• 1/2 tsp dried Italian seasoning
• salt & pepper
• 1/4 C freshly grated Parmesan cheese

Preparation

Step 1

In 2-quart saucepan , place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, Italian seasoning, 1/4 tsp salt & 1/8 tsp freshly ground black pepper: stir to combine. Heat to boiling on high. Cover, reduce heat to low. Simmer 25 min or until vegetales are tender. Serve, sprinkly with parmesan.