Roasted Eggplant Soup

Servings: 6 | Amount Per Serving: 2 cups

• Calories: 440kcal | Carbohydrates: 54g
• Fiber: 13g | Protein: 15g
• Sodium: 890mg | Sugar: 16g
• Total Fat: 20g | Saturated Fat: 7g

• Prep Time: 30mins
• Cook Time: 30min
• Total Time: 1hr

Ingredients

• 1) 1 medium globe eggplant, cut into 1x1-inch cubes
• 2) 4 tablespoons olive oil, divided
• 3) 1.5 teaspoons salt, divided
• 4) 1 yellow onion, finely chopped
• 5) 4 garlic cloves, minced
• 6) 3 tablespoons tomato paste
• 7) 1.5 teaspoon dried oregano
• 8) 1 teaspoon dried fennel seeds, finely chopped
• 9) 0.5 teaspoon red pepper flakes
• 10) 440g navy beans, rinsed and drainedk
• 11) 4 cups stemmed and roughly chopped kale (lacinato or green curly)
• 12) 710ml tomato puree
• 13) 4 cups vegetable broth
• 14) 4 cups water
• 15) 0.5 teaspoon black pepper
• 16) 2 heaping cups dry small pasta
• 17) 1/3 cup grated Parmesan cheese plus more for garnish
• 18) 0.5 cup heavy cream
• 19) Optional topping: croutons

Steps

• 1) Preheat oven to 220ºC. Spread eggplant on a rimmed baking sheet, and toss with 2 tablespoons oil and 0.5 teaspoon salt.
  Bake for 25 to 27 minutes, tossing once halfway through, until soft.
• 2) Meanwhile, heat remaining 2 tablespoons oil in a Dutch oven or large soup pot over medium-high heat.
  Once hot, add the onion, and cook 6 to 7 minutes, until soft.
• 3) Stir in the garlic, tomato paste, oregano, fennel seeds, and red pepper flakes.
  Cook for 4 to 5 minutes, until the tomato paste turns brick red.
• 4) Add the beans, kale, tomato puree, vegetable broth, water, black pepper, and remaining teaspoon of salt; stir well until everything is combined.
• 5) Bring the mixture to a boil. Once the soup is boiling, add the roasted eggplant and pasta.
• 6) Reduce heat and simmer, uncovered, for 12 to 15 minutes, or until the pasta is al dente.
• 7) Gradually sprinkle in the Parmesan cheese while stirring continuously.
• 8) Once the cheese is combined, stir in the heavy cream, taste and adjust seasonings as needed, and serve.

Notes

• 1) Substitute kale for spinach.
• 2) Substitute navy beans for any other white beans like cannellini.
  Note that navy beans are small, round, and break down easily to create a rich, velvety texture.
  Cannellini beans are large, traditional kidney-shaped, and feature a thicker skin that allows them to stay intact during long simmering.
• 3) Substitute cream for evaporated milk.
• 4) Substitute vegetable broth for chicken or bone broth.
• 5) In absence of tomato paste and tomato puree, grate fresh tomatoes for a similar effect.
• 6) Consider adding other vegetables such as fresh mushrooms of roasted red pepper