Tuscan Vegetable Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/4 cups peeled eggplants, cubed
• 1 cup water
• 1 (14 1/2 ounce) can no-salt-added whole tomatoes, chopped and drained (juices reserved)
• 1/2 cup fresh mushrooms, sliced
• 1 garlic clove, crushed with press
• 3/4 cup zucchini, coarseley chopped
• 1/2 teaspoon dried italian seasoning
• salt
• pepper
• 1/4 cup fresh parmesan cheese, grated

Recipe

• 1 in 2-quart saucepan, place eggplant, water, tomatoes with their juices, mushrooms, garlic, zucchini, italian seasoning, 1/4 t salt and 1/8 t freshly ground black pepper; stir to combine.
• 2 heat to boiling on high.
• 3 cover; reduce heat to low.
• 4 simmer 25 minutes or until vegetables are tender.
• 5 to serve, ladle soup into 4 shallow soup bowls; sprinkle with parmesan.