Eggplant Soup With Orzo

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Eggplant Soup With Orzo

 

1 large onion, minced

1/2 cup minced celery

3 garlic cloves, minced

2 teaspoons olive oil

2 cups cubed eggplant

2 cups chopped tomatoes

1 3/4 cups vegetable broth

1/8 teaspoon dried thyme

1/8 teaspoon crushed rosemary

1/2 cup orzo, cooked

 

In a 3-quart saucepan over medium heat, sauté the onions, celery and garlic

in the oil for 3 minutes.

Add the eggplant and tomatoes.

Cover and simmer for 10 minutes.

Add the stock or broth, thyme and rosemary.

Simmer for 20 minutes.

Add the pasta and heat through.

Makes 4 servings.