ZCLOSEDJeff and Emily IGA Recipes
https://jeffandemily.iga.com/Recipes/Detail/3675/Slow_Cooker_Roasted_Red_Pepper_and_Eggplant_Soup
Slow Cooker Roasted Red Pepper and Eggplant Soup
A salad and crusty bread round out this meal.
Yield: Makes 6 servings
Ingredients
| 1 | medium eggplant, patted dry and diced | ||
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| 1 | medium onion, diced | ||
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| 1 | jar | (15 ounces) roasted red bell peppers, well drained and cut into small pieces | |
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| 3 | cloves | large garlic, minced | |
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| 4 | cups | (32 ounces) low sodium chicken broth | |
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| 1/2 | cup | dry white wine or vermouth | |
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| 1/2 | teaspoon | dried oregano leaves, crushed | |
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| 1/2 | teaspoon | dried thyme leaves, crushed | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | ground black pepper | |
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| 1 | cup | day-old French bread cubes | |
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| 1 | cup | fresh baby spinach | |
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| 1/2 | cup | fresh parsley, chopped | |
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| Garnish: | |||
| 6 | tablespoons | crumbled goat cheese or shredded Parmesan cheese | |
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| fresh basil | |||
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Directions:
Combine all ingredients except French bread, spinach, parsley and cheese in a 3 1/2-quart slow cooker; stir to combine all ingredients.
Cover and cook on LOW 7 to 8 hours or until eggplant is very tender.
About 10 minutes before serving, stir in bread cubes, spinach and parsley.
Ladle into soup bowls and garnish each serving with 1 tablespoon of cheese and fresh basil.
Recipe credit: Chef Drew Cerza
Please note that some ingredients and brands may not be available in every store.
ZCLOSEDJeff and Emily IGA Recipes
https://jeffandemily.iga.com/Recipes/Detail/3675/Slow_Cooker_Roasted_Red_Pepper_and_Eggplant_Soup
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