Appetizers / Soups / Salads

Eggplant and Pasta Soup with Salsa takes several minutes to prepare.

Eggplant and Pasta Soup with Salsa takes several minutes to cook.

Eggplant and Pasta Soup with Salsa makes 6 servings.

The ingredients for Eggplant and Pasta Soup with Salsa are:

2 medium eggplants cut up
1 1/2 cups finely chopped onions
2 cloves garlic, minced
1 1/2 cans (14.5 ounces each) low sodium chicken broth (preferably fat-free)
1 jar (16 ounces) salsa (mild, medium, or hot)
2 cups roasted red peppers chopped
1 teaspoon coarsely ground black pepper (more or less to taste)
1 teaspoon cumin (more or less to taste)
6 cups wheat pasta cooked according to package directions

Here is how you make Eggplant and Pasta Soup with Salsa:

Bring 1/4 cup broth to a boil in 2-quart saucepan over medium-high heat. Add onions and garlic; cook and stir until onions are tender. Add eggplants, remaining broth, salsa, roasted peppers, cumin & black pepper. Return to a boil. Serve 1 cup soup with 1 cup cooked pasta. Nutrients per Serving: Calories 215 Fat 2 gProtein 10 gCarbohydrate 50 gSodium 300 mgDietary Fiber 7 gNumber of Servings: 6Recipe submitted by SparkPeople user JANETR58.

The nutritional information for Eggplant and Pasta Soup with Salsa is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 39.3

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 4.5 mg
• Total Carbs: 9.2 g
• Dietary Fiber: 3.8 g
• Protein: 1.5 g