Hearty Eggplant and Vegetable Minestrone
This Hearty Eggplant and Vegetable Minestrone is a comforting and satisfying dish that bursts with the flavors of fresh vegetables and aromatic herbs. Slow-cooked to perfection, this rich soup blends the earthy taste of eggplant with juicy tomatoes, crunchy zucchini, and tender carrots, creating a deliciously hearty bowl that warms the soul. This family recipe was cherished over the years and is a lovely way to enjoy a variety of garden-fresh produce, making it a perfect one-dish meal for any occasion.
N/A
Servings
200
Calories
16
Ingredients
Ingredients
onion
1 large (peeled and diced)
eggplant
1 medium (peeled and diced)
carrots
2 (peeled and diced)
tomatoes
6 medium (peeled and diced)
garlic cloves
2 (peeled and minced)
zucchini
3 medium (diced)
celery stalks
2 (diced)
vegetable oil
2 tablespoons (for sautéing)
ground beef
1 lb (uncooked)
beef stock
4 cups (for soup base)
basil
1 teaspoon (dried)
oregano
1 teaspoon (dried)
salt
1 teaspoon (to taste)
elbow macaroni
1/2 cup (uncooked)
ground black pepper
to taste
Parmesan cheese
to taste (for serving)
Instructions
1
Begin by peeling and dicing the onion, eggplant, carrots, and tomatoes. Mince the garlic cloves and set aside. Dice the zucchini and celery into bite-sized pieces.
2
In a large soup kettle, heat the vegetable oil over medium heat. Add the diced onions and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
3
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned and no longer pink, stirring occasionally.
4
Stir in the diced eggplant and sauté for an additional 3 minutes, allowing its flavors to meld.
5
Next, add the diced carrots, tomatoes, zucchini, and celery. Pour in the beef stock, and add the basil, oregano, and salt. Mix well to combine all ingredients and bring to a boil.
6
Once boiling, reduce the heat to a gentle simmer, leaving the pot uncovered. Allow the minestrone to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
7
After simmering, stir in the elbow macaroni and continue to cook for 15 minutes or until the pasta is cooked al dente.
8
Season the soup with ground black pepper to taste. Serve hot, garnished with freshly grated Parmesan cheese for an added touch of flavor.
Nutrition Information
6.7g
Fat
25g
Carbs
13g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Eggplant and Vegetable Minestrone?
It is a rich, slow-cooked soup featuring eggplant, zucchini, tomatoes, carrots, and ground beef, seasoned with aromatic herbs.
What are the primary vegetables in this recipe?
The vegetables include onion, eggplant, carrots, tomatoes, zucchini, and celery.
Does this recipe contain meat?
Yes, the recipe includes 1 lb of ground beef and 4 cups of beef stock.
How many calories are in a serving?
Each serving contains 200 calories.
What is the fat content per serving?
The fat content is 6.7g per serving.
How many grams of protein are in this soup?
This soup provides 13g of protein per serving.
How many carbohydrates are in this minestrone?
There are 25g of carbohydrates per serving.
How should the eggplant be prepared?
The eggplant should be peeled and diced.
What kind of pasta is used in this recipe?
The recipe calls for 1/2 cup of uncooked elbow macaroni.
How long does the soup need to simmer?
The soup should simmer uncovered for 1 1/2 hours.
How long does the macaroni cook in the soup?
The macaroni is cooked in the soup for 15 minutes or until al dente.
Is the pot covered or uncovered during simmering?
The pot should be left uncovered while simmering.
What herbs are used for seasoning?
The recipe uses 1 teaspoon each of dried basil and dried oregano.
How many garlic cloves are required?
Two garlic cloves, minced, are required for this recipe.
What type of oil is used for sautéing?
Two tablespoons of vegetable oil are used for sautéing the vegetables.
How many tomatoes are needed for this minestrone?
The recipe requires 6 medium tomatoes, peeled and diced.
What is the total amount of beef stock used?
The recipe uses 4 cups of beef stock.
How many carrots should I prepare?
You should prepare 2 carrots, peeled and diced.
How many zucchini are used?
The recipe calls for 3 medium zucchini, diced.
How many celery stalks are included?
The recipe includes 2 diced celery stalks.
What is the recommended garnish?
Freshly grated Parmesan cheese is recommended as a garnish.
How long do you sauté the onion and garlic?
Sauté them for about 5 minutes until the onion is translucent and fragrant.
How long is the eggplant sautéed?
After adding it to the browned beef, sauté the eggplant for 3 minutes.
When do you add the ground black pepper?
Season with ground black pepper to taste just before serving.
How many ingredients are in this recipe?
There are 16 total ingredients listed in this recipe.
Is salt included in the recipe?
Yes, 1 teaspoon of salt is added during the cooking process.
What is the size of the onion needed?
The recipe specifies 1 large onion, peeled and diced.
What is the first step of the instructions?
The first step is peeling and dicing the onion, eggplant, carrots, and tomatoes, followed by mincing the garlic and dicing the zucchini and celery.
Does the recipe provide fiber or sugar content?
No, the fiber and sugar values are not specified in the current nutrition data.
What size should the zucchini be diced?
The zucchini should be diced into bite-sized pieces.