| Eggplant Minestrone Soup
1 pound of very lean ground beef
1 large onion, chopped
2 cloves garlic, minced
1 medium sized eggplant, peeled and diced
3 medium zucchini, diced
2 carrots, peeled and diced
3 stalks celery, cut fine or chopped
6 medium tomatoes, peeled and diced
4 to 6 cups of beef stock, defatted; or canned beef stock, fat removed, or a mixture of canned beef and chicken broth, fat removed
1 teaspoon of basil
1 teaspoon of oregano
Salt and pepper to taste
3/4 to 1 cup of thin spaghetti, broken
Grated Parmesan cheese for garnish |
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In a large soup kettle, sauté meat (break up); onions and garlic. Add a little olive oil if necessary. Add eggplant and cook 2 or 3 minutes, stirring occasionally. Add remaining ingredients except spaghetti and pepper, simmer uncovered about 1 1/2 hours, add spaghetti and cook 10 to 15 minutes more. Add pepper to taste. Sprinkle with Parmesan cheese.
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