Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts

PROS

This Eggplant Soup with Feta Cheese and Olive Toasts is a unique recipe that combines flavors in a delicious way.

The soup is packed with veggies and antioxidants, making it a healthy meal option.

The feta cheese and warm olive toasts are a perfect accompaniment to the soup, adding a delicious crunch.

CONS

Eggplant Pasta Soup with Feta Cheese and Warm Olive Toasts is a complex recipe that requires a bit of preparation.

The soup can easily become bland if not cooked properly or if the measurements are not accurate.

The toasts can also quickly go from warm to soggy, so they should be made and served immediately after cooking.

HEALTH & BENEFITS

Eggplant is low in calories but high in dietary fiber, potassium, and vitamins B and C.
The antioxidants in eggplant help to reduce inflammation and protect against chronic disease.
Olive oil is rich in monounsaturated fatty acids, which have been shown to reduce the risk of heart disease.
Tomatoes are a good source of vitamins A and C, as well as lycopene, which has been linked to reducing the risk of cancer.

	2 medium eggplants , peeled and diced ( about 1 1/4-1 1/2 lbs )
	1 can diced tomatoes
	1 cup ditalini
	2 large celery ribs , finely diced ( save the celery leaves and dice fine )
	1 large onion , fine chopped chopped
	2 teaspoons minced garlic
	3 anchovies , fine chopped and mashed ( I use a fork to mash them up )
	5 cups vegetable broth
	1/4 cup fresh parsley , fine chopped
	2 teaspoons dried Italian seasoning
	1/4 teaspoon red pepper flakes
	2 tablespoons olive oil
	salt ( go easy )
	pepper
	cheese and olive spread ( see Garlic Feta Toasts With a Warm Olive Spread )

1.	1.Preheat oven to 400°F
2.	2.Toss the diced eggplant with olive oil, salt and pepper. Spread out on a single layer on a baking sheet and roast in the oven for 30 minutes, stirring halfway through. Once done, transfer to a plate and set aside
3.	In a pot over medium heat, add the olive oil, celery and onion. Cook for 7 minutes until translucent. Add garlic and cook for an additional 2 minutes, stirring constantly.
4.	Add canned tomatoes, anchovies, vegetable broth, red pepper flakes, and Italian seasoning to the pot. Increase heat to high and bring to a boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes.
5.	Add the roasted eggplant to the pot, then cook for 5-7 minutes or until the eggplant is tender, but still holds its shape. Add cooked pasta and parsley.
6.	Serve hot with Garlic Feta Toasts With a Warm Olive Spread

Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts

Eggplant Pasta Soup With Feta Cheese and Warm Olive Toasts

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