Recipe-Tuscan Vegetable Soup
Here's the recipe, as promised:
1 cup water
1 1/4 cups eggplant, peeled and cubed
1 14.5 oz. can no salt added whole tomatoes, undrained and chopped
1/2 a 4-oz can of sliced mushrooms, drained
1 garlic clove, minced
3/4 cup zucchini, coarsely chopped
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/8 tsp pepper
1/4 cup freshly grated Parmesan cheese
Combine the first 9 ingredients in a large saucepan, stirring well. Bring to a boil; cover, reduce heat and simmer 25 minutes or until vegetables are tender. To serve, ladle soup into a bowl and sprinkle with cheese. Makes 4 free servings.
**I used tomatoes with salt, used more salt, garlic, and pepper than the recipe suggests, and it came out great. This is one of those recipes that you can play around with until you find what works for you.
Happy cooking (and eating)!!