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Eggplant Soup with Tiny Pasta


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  • 1 med. onion, minced
  • 2 cloves garlic, minced
  • 1/4 c. minced celery leaf
  • 1 tsp. olive oil
  • 4 c. cubed eggplant
  • 12 paste tomatoes, peeled (fresh or canned)
  • 3 1/2 c. chicken stock
  • 1/2 tsp fresh thyme (or 1/4 tsp. dried)
  • 1/2 tsp. fresh rosemary, crushed (or 1/4 tsp. dried)
  • 1 c. orzo or tiny pasta of your choice
  • Grated parmesan cheese



Step 1

In Dutch oven or large pot, saute' the onion, garlic, and celery leaf in oil for about 3 mins. Add eggplant and tomatoes. Cover and let simmer for about 10 mins. Add chicken stock, thyme and rosemary and continue to simmer for about 20 mins. more. Add the pasta and serve with Parmesan for sprinkling on top.


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