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Garden Fresh Vegetable Soup

Ingredients

  • 2tbsp olive oil
  • 1 medium onion, diced
  • 2 ribs celery, minced
  • 3 cloves garlic, minced
  • 1 tsp hot pepper flakes (optional)
  • 4 small eggplants cut into 1-inch chunks
  • 2/3 cup water
  • 6 plum tomatoes cut into 1-inch chunks
  • 2 medium zucchini cut into 1-inch chunks
  • 1 cup fresh or frozen corn kernels
  • 2tsp celery seed
  • 1tsp dried oregano
  • Salt to taste
  • Grinding black pepper to taste
  • 1/2 cup chopped parsley or basil
  • 1/2 cup grated Parmigiano Reggiano cheese

Directions

  1. Heat the olive oil in a 2-quart saucepan; add the onion and celery. Cook until the vegetables soften. Stir in the garlic and red pepper flakes and cook until the garlic softens.
  2. Add the eggplant and the water; cover the pot and allow the eggplant to soften. Uncover the pot and add the tomatoes and zucchini. Cover the pot and cook until the zucchini softens. Stir in the corn, celery seed, oregano, salt and pepper. Cover the pot and cook for about 3 minutes. All the vegetables should be soft but not mushy. Just before serving, stir in the basil and cheese.
  3. Serve hot in soup bowls.
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