Eggplant Soup With Tiny White Beans - cooking recipe

Ingredients

1 Tbsp. olive oil
1 medium onion, minced
2 cloves garlic, peeled and minced
1/4 c. minced fresh celery leaves
2 c. cubed eggplant (unpeeled)
6 Italian plum tomatoes, peeled and seeded (or canned)
2 c. chicken stock
1/4 tsp. thyme
1/4 tsp. rosemary
1 c. cooked tiny white beans (if you use canned, rinse them first)
2 Tbsp. freshly grated Parmesan cheese (for sprinkling)

Preparation

Warm a large soup pot over medium heat, then add the olive oil.
When it is warm, add the onion, garlic and celery leaves; saute until fragrant and just wilted, about 3 minutes.
Add the eggplant and tomatoes, cover and let the vegetables simmer for about 7 minutes.
Stir in the stock, thyme and rosemary; continue to simmer until the eggplant is tender, about 20 minutes.
Add the beans; heat through.
Serve hot, sprinkled with the Parmesan cheese.
Makes 4 servings.