It's a Keeper: Eggplant Raviolini Soup

I know it is getting hot in some parts of the country, but here in Northern California, it is colder than it has been in decades. With rain coming down and chilly temps, I thought Eggplant Raviolini Soup would be a treat, and it was.

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.