Dinner

vegetable soup with eggplant and squash is for Dinner.

vegetable soup with eggplant and squash takes 20 minutes to prepare.

vegetable soup with eggplant and squash takes 15 minutes to cook.

vegetable soup with eggplant and squash makes 8 servings.

The ingredients for vegetable soup with eggplant and squash are:

Eggplant, fresh, 2.5 cup, cubes (remove)
Zucchini, 1 cup, sliced (remove)
*Pattypan Squash, 2 cup (remove)
Green Peppers (bell peppers), 0.5 cup, chopped (remove)
Mushrooms, canned, 1 cup (remove)
Canned Tomatoes, 1 can (remove)
*Macaroni, dry, enriched, .5 cup small shells (remove)
Oregano, ground, 2 tbsp (remove)

Here is how you make vegetable soup with eggplant and squash:

Slice & peel the eggplant, salt & let sit while dicing the squash, onion & peppers into bite size pieces. Rinse the eggplant well & then dice into cubes. Put all ingredients plus canned diced tomatoes & mushrooms, both with liquid, into a large pan. Toss in about 1/2 c of very small pasta (I used shells that were about 1/4" long). Cook covered over low heat until the vegetables release their moisture & the pasta is done. Add Italian seasoning (was not in the foods list) & oregano & pepper to taste.Number of Servings: 8Recipe submitted by SparkPeople user PLAINJANELLEN.

The nutritional information for vegetable soup with eggplant and squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 61.3

• Total Fat: 0.6 g
• Cholesterol: 0.0 mg
• Sodium: 120.4 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 3.5 g
• Protein: 2.6 g