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Eggplant Raviolini Soup
diced into 1/4 inch cubes
of vegetable stock
I like Muir Glen that is seasoned with basil
though you can certainly use ravioli or tortellini and it will be equally delicious
Melt the butter in your
favorite soup pot
over medium heat. Add the eggplant and garlic, season lightly with salt and pepper, and cook until the eggplant gets soft, about five minutes.
Add the stock and the tomatoes (with their juices) and bring to a boil.
Stir in the raviolini and cook about 3 to 4 minutes until just done.