Noni’s Tuscan Soup

Noni says, “I make double batches — last night’s new batch has some celery in it and I used stewed tomatoes instead of whole. Enjoy!”

1 cup water
1 1/4 cups eggplant, peeled and cubed
1 (14 1/2 oz) can no salt added whole tomatoes undrained and chopped
1/2 can diced mushrooms drained (I use fresh)
1 garlic clove minced
3/4 cups zucchini coarsely chopped (I just slice small)
1/2 tsp dried italian seasoning
1/8 tsp pepper (I use more)
1/4 cup freshly grated Parmesan cheese

Combine the first nine ingredients in a large pan stirring well. Bring to a boil, reduce heat and cover. Cook for about 25 minutes until veggies are tender. Ladle into bowls and sprinkle with cheese. Makes 4 servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: