Surprisingly, Darcy absolutely loved this recipe. So did the rest of us. I'm a fan on trying to mix up the veggies we give to Darcy so that she doesn't turn into a picky eater like me! It seems to be working, since she hoovered this soup. I served it with some crusty bread on the side for dipping and it was just perfect.
This recipe is also easy on the wallet, which is a bonus. Here's the recipe with my comments in brackets:
2 tablespoons butter
1 tablespoon extra-virgin olive oil (EVOO)
1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
2 cloves garlic, finely chopped
Salt and pepper
One 32-ounce container (4 cups) chicken broth [I prefer to use chicken stock instead of broth. It just gives it a little more flava.]
One 28-ounce can crushed tomatoes
1 pound raviolini (small, cheese-filled ravioli)
1 cup sliced or torn basil leaves
Grated parmigiano-reggiano cheese, for topping [Go for the expensive parmigiano-reggiano instead of the stuff in the green can. It is completely worth it.]
In a medium soup pot, melt the butter with the EVOO, 1 turn of the pan, over medium heat. Add the eggplant and garlic, season with salt and pepper and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender, 3 to 4 minutes. Stir in the basil.
Serve the soup in bowls, topped with cheese.
I am not a big eggplant fan, but this sounds good. thanks.
ReplyDelete