Hearty Eggplant Minestrone
A comforting and nutritious soup that has its roots in my cherished childhood memories, inspired by a recipe from Sunset Magazine from the late 70s. This vegetarian-friendly dish is loaded with fresh vegetables and aromatic herbs, creating a perfect balance of flavors. It's a fantastic choice for a healthy weeknight dinner and makes great leftovers for lunch throughout the week. A true winter staple that's both wholesome and delicious.
8
Servings
225
Calories
14
Ingredients
Ingredients
ground beef
1 lb (browned)
petite diced tomatoes
14 1/2 ounces (canned)
tomato sauce
8 ounces (canned)
eggplant
1 (diced, unpeeled)
yellow onion
1 (chopped)
celery ribs
3-4 (chopped, leaves included)
carrots
3-4 (chopped)
elbow macaroni
1 cup (uncooked)
parsley
2 teaspoons (dried)
bay leaf
1 (whole)
basil
1 teaspoon (dried)
fresh garlic
2 teaspoons (minced)
beef bouillon cubes
4 (crushed)
salt and pepper
to taste (added to soup)
Instructions
1
1. In a large soup pot, brown the ground beef over medium heat. Add minced garlic and chopped onion to the pot and cook until the onion becomes translucent and the mixture is fragrant.
2
2. While the meat is browning, dice the eggplant and chop the celery ribs and carrots to your preferred size.
3
3. Once the beef is browned, drain any excess fat from the pot. Add the petite diced tomatoes and tomato sauce, stirring to combine.
4
4. Stir in the diced eggplant, celery, and carrots. Add the parsley, bay leaf, basil, crushed beef bouillon cubes, and a pinch of salt and pepper to taste.
5
5. Pour in enough water to just cover the contents in the pot. Reduce the heat and allow the mixture to simmer gently. Do not let it boil.
6
6. Check the texture of the carrots; they should be tender yet slightly firm. Once they reach this stage, add the elbow macaroni.
7
7. Continue to simmer the soup until the macaroni is cooked through.
8
8. Before serving, remove the bay leaf. Serve hot with a generous sprinkle of Romano cheese, if desired.
Nutrition Information
10g
Fat
22.5g
Carbs
12.5g
Protein
5g
Fiber
475mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Eggplant Minestrone?
Hearty Eggplant Minestrone is a comforting and nutritious soup inspired by a late 1970s Sunset Magazine recipe, featuring a balance of fresh vegetables, ground beef, and aromatic herbs.
Is this recipe vegetarian?
As written, this recipe contains ground beef and beef bouillon. To make it vegetarian, you can omit the beef and substitute the beef bouillon with vegetable bouillon.
How many servings does this recipe yield?
This recipe yields approximately 8 servings.
What are the primary ingredients in this minestrone?
The main ingredients include ground beef, eggplant, diced tomatoes, tomato sauce, yellow onion, celery, carrots, and elbow macaroni.
Do I need to peel the eggplant before dicing?
No, the recipe specifies that the eggplant should be diced and left unpeeled.
Can I substitute ground beef with another protein?
Yes, you can substitute ground beef with ground turkey, chicken, or a plant-based meat alternative if preferred.
How many calories are in one serving of this soup?
There are approximately 225 calories per serving.
What kind of pasta is used in this recipe?
The recipe calls for one cup of uncooked elbow macaroni.
Can I use fresh herbs instead of dried ones?
Yes, you can use fresh parsley and basil, though you may need to increase the quantity as dried herbs are typically more concentrated than fresh.
How long should I simmer the soup?
The soup should be simmered gently until the carrots are tender and the macaroni is fully cooked.
Should I let the soup come to a boil?
No, the instructions specify to reduce the heat and allow the mixture to simmer gently without boiling.
When is the right time to add the macaroni?
Add the elbow macaroni once the carrots have reached a texture that is tender yet still slightly firm.
Can this soup be made in a slow cooker?
Yes, while the instructions are for a stove-top pot, you can brown the meat and onions first then transfer everything except the pasta to a slow cooker, adding the macaroni during the last 30-60 minutes of cooking.
Is this Hearty Eggplant Minestrone healthy?
Yes, it is a wholesome dish loaded with vegetables and provides 5g of fiber and 12.5g of protein per serving.
How much protein is in each serving?
Each serving contains 12.5g of protein.
Is this recipe gluten-free?
No, this recipe contains elbow macaroni and beef bouillon which may contain gluten. To make it gluten-free, use a gluten-free pasta and certified gluten-free bouillon.
Can I freeze this soup?
Yes, this soup freezes well, though the macaroni may become softer upon thawing and reheating.
What should I serve with this minestrone?
It is traditionally served hot with a generous sprinkle of Romano cheese.
What is the sodium content per serving?
Each serving contains approximately 475mg of sodium.
Can I add other vegetables to this soup?
Absolutely, you can add other vegetables like zucchini, spinach, or green beans to customize the soup to your liking.
How should the celery be prepared?
The 3-4 celery ribs should be chopped, and it is recommended to include the leaves for added flavor.
Do I need to remove the bay leaf?
Yes, the bay leaf should be removed before serving the soup.
Can I use a different pasta shape?
Yes, other small pasta shapes like ditalini, small shells, or orzo can be used in place of elbow macaroni.
How much fiber is in a serving?
Each serving provides 5g of dietary fiber.
Which cheese is recommended for topping?
Romano cheese is specifically recommended for serving with this dish.
Can I use vegetable broth instead of water and bouillon?
Yes, you can substitute the water and bouillon cubes with an equivalent amount of beef or vegetable broth.
Is this recipe suitable for meal prep?
Yes, it makes great leftovers and can be stored in the refrigerator for lunch throughout the week.
What is the origin of this recipe?
This recipe is a winter staple inspired by a Sunset Magazine feature from the late 1970s.
How much fat is in one serving?
There is 10g of fat per serving.
What size should I chop the vegetables?
The eggplant should be diced, and the celery and carrots should be chopped to your preferred bite-sized pieces.