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Raciónes: 6

Ingredientes

Cost per serving $2.25 view details

Direcciones

  1. Heat extra virgin olive oil in a large nonreactive saucepan over medium heat. Add in the onions, bell peppers and eggplant; saute/fry 2 min. Add in the garlic, oregano and chili flakes and continue to saute/fry till all is softened. Add in the tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 min or possibly till vegetables are tender. Add in the Parmesan cheese, minced basil, vinegar and bread cubes. Allow the bread cubes to soak into the soup and thicken the mix before serving, about 10 min.
  2. NOTES : Normally, eggplant should be sliced, salted and allowed to stand for about 20 min before being rinsed and used so which it tastes less bitter. You may follow this procedure, but I do not think it's necessary for this soup.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 573g
Recipe makes 6 servings
Calories 528  
Calories from Fat 106 20%
Total Fat 11.99g 15%
Saturated Fat 3.08g 12%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 1068mg 45%
Potassium 863mg 25%
Total Carbs 87.46g 23%
Dietary Fiber 9.9g 33%
Sugars 8.87g 6%
Protein 20.79g 33%
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