CookEatShare также доступен на языке: English
Закрыть

Рецепт Aubergine Parmesan Soup

click to rate
0 голосов | 1458 визитов
Порций: 6

Ингредиенты

Cost per serving $2.25 view details

Инструкции

  1. Heat extra virgin olive oil in a large nonreactive saucepan over medium heat. Add in the onions, bell peppers and aubergine; saute/fry 2 min. Add in the garlic, oregano and chili flakes and continue to saute/fry till all is softened. Add in the tomatoes and water and bring to a boil over high heat. Reduce heat and simmer 35 to 40 min or possibly till vegetables are tender. Add in the Parmesan cheese, minced basil, vinegar and bread cubes. Allow the bread cubes to soak into the soup and thicken the mix before serving, about 10 min.
  2. NOTES : Normally, aubergine should be sliced, salted and allowed to stand for about 20 min before being rinsed and used so which it tastes less bitter. You may follow this procedure, but I do not think it's necessary for this soup.

Nutrition Facts

Amount Per Serving %DV
Serving Size 517g
Recipe makes 6 servings
Calories 515  
Calories from Fat 105 20%
Total Fat 11.88g 15%
Saturated Fat 3.06g 12%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 1067mg 44%
Potassium 735mg 21%
Total Carbs 84.3g 22%
Dietary Fiber 8.0g 27%
Sugars 7.56g 5%
Protein 20.23g 32%
Насколько вам нравится данный рецепт?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment