Mediterranean Soup with Mozzarella


  • 2 medium green bell peppers, chopped

  • 1 cup chopped yellow onion

  • 8 ounces chopped eggplant (about 2 cups)

  • 4 ounces sliced mushrooms (about 1c)

  • 2 cloves garlic, minced

  • 2 tblspns dried basil, crumbled

  • 1 can (14 1/2 ounces) diced tomatoes with Italian herbs

  • 3 cups water

  • 1/2 cup red wine or 1/2 cup water

  • 1 can (15 ounces) reduced sodium white beans, rinsed and drained

  • 2 tspns sugar (or 2 packets sweet n'low)

  • 1/4 tspn salt

  • 1/4 cup minced parsley

  • 1 1/2cups (6 ounces)shredded reduced-fat

  • mozzarella cheese

  1. Preheat oven 350 degrees f.

  2. Place a dutch oven ove medium-high

  3. heat until hot. Coat Dutch Oven with cooking spray. Add peppers and onions and cook 4 minutes or until onions are translucent, stirring frequently.

  4. Add eggplant, mushrooms, garlic and all but 1 teaspoon of basil. Cook 4 minutes, stirring frequently. Add tomatoes, water and wine; stir to blend. Reduce heat, cover tightly and simmer 30 minutes, stirring occasionally.

  5. Remove Dutch oven from heat. Stir in beans, sugar and salt. Cover and let stand minutes to blend and for beans to heat thoroughly. Toss parsley with cheese and top each serving with 1/4 cup mixture.

  6. Serving Suggestions; Serve with a salad of mixed greens, cucumber and capers with low-fat balsamic vinagirette.

Nutritional Facts

3 vegetable
1 starch
1 meat
Calories 210
Carbohydrates 30 g
Chlorestoral 3 mg
Protein 16 g
Sodium 647 mg (really high)

lunch eggplant soup

4 replies

Sacrobear 2009-01-04 00:36:14 -0600 Report

Question please. Why do I need to put the oven on if this is cooked on top of the stove. I am new to this group so there must be a reason I don't know about. Thanks Sacrobear

Avera 2009-01-03 22:06:57 -0600 Report

I love all kinds of soups. This one I will surely add to my personal recipess. The cheese on top will be so good. I actually use cheese even with my plain old vegetable soups. This is sure to be full of flavors.