Vegetable Soup with Turkey and Pasta
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Japanese Eggplant (rinsed and sliced)
- salt (to taste)
- 4 Tbsps good-quality olive oil
- 4 cloves garlic cloves (peeled and minced)
- 1 medium onion (peeled and diced)
- ½ tsp dried thyme
- 2 cups canned, crushed Tomatoes
- freshly ground Black pepper (to taste)
- 2 small Zucchini (rinsed; trimmed and sliced)
- 4 cups low-sodium Chicken broth
- 2 cups water
- 2 cups boneless turkey breasts (or chicken breast)
- 8 ozs Farfalle
- Parmesan (grated; to serve)
- crusty Bread (to serve)
Preparation steps
1.
Place sliced eggplant in a large colander and sprinkle generously with salt. Let stand for 30 minutes to sweat the eggplant. Rinse thoroughly to remove the salt and pat dry with paper towels.
2.
In a large soup pot, heat half of the olive oil over medium heat, add the garlic and saute until fragrant, about 1 to 2 minutes. Add remaining olive oil, eggplant and onion; saute, stirring frequently until tender, about 10 minutes.
3.
Add thyme and tomatoes including liquid; season with salt and pepper. Bring to a boil, reduce heat and simmer for 20 to 25 minutes, stirring frequently to break up the tomatoes.
4.
Add zucchini, chicken broth, and water; return to a simmer and cook for 15 minutes. Add cooked turkey or chicken and pasta and cook for 8 to 10 minutes, or until pasta is al dente.
5.
Ladle into serving bowls. Garnish with grated Parmesan cheese and serve with crusty bread.
