Ingredients with Measurements:
- 1 large eggplant, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 cup dried pasta (such as fusilli or penne)
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Olive oil, for cooking
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
Step-by-step instructions:
1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the diced eggplant and cook until it starts to brown, about 8-10 minutes.
3. Pour in the can of diced tomatoes and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Add the dried pasta and cook until al dente, about 8-10 minutes.
5. Stir in the chopped basil and grated Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with additional basil leaves and Parmesan cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
Temperature:
- Medium heat for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Fat: 6g
- Carbohydrates: 40g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- You can use any type of pasta you like, such as spaghetti or macaroni.
- If you don't have fresh basil, you can use dried basil instead.
- You can use any type of cheese you like, such as Pecorino Romano or Asiago.
Variations:
- Add cooked chicken or sausage for a heartier meal.
- Use zucchini or bell peppers instead of eggplant.
- Add a can of white beans for extra protein.
Tips and tricks:
- Be sure to dice the eggplant into small pieces so it cooks evenly.
- If the soup is too thick, add more broth or water to thin it out.
- You can make this recipe ahead of time and reheat it on the stove or in the microwave.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of Parmesan cheese and a few fresh basil leaves on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a crusty loaf of bread and a simple green salad.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
- If the eggplant is too bitter, sprinkle it with salt and let it sit for 10-15 minutes before cooking to draw out the bitterness.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Ginestrata is a traditional Italian soup made with pasta and vegetables.
Flavor profiles:
- Savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve hot as a main course for lunch or dinner.
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Region: Italian