1. Base -- In a large soup pot, add the olive oil and bring to medium heat. Add in onion, garlic and celery and saute for 5 minutes until the onion becomes transparent and the vegetables are tender. Add in the anchovies and cook another minute. 2. Eggplant -- Add the eggplant and stir until well combined. Then add the broth, tomatoes, seasoning (keep the parsley out until the end), and bring to a boil Then reduce the heat to medium low and simmer until the eggplant is tender, about 30-40 minutes. 3. Pasta -- Add in the ditalini pasta (you can also use any small cut pasta) and cook until tender. It only takes 5-7 minutes. Taste for any additional seasoning and add in the parsley. 4. Serve -- Serve a nice big bowl and my Recipe #407765. Enjoy a nice simple soup. ---------------------------------------------------------------------------
Nutrition
Ingredients
