45 мин (ваши 20 мин )
4 servings
Cream of Eggplant and Tomato Soup
Dedicated to all eggplant lovers! Enjoy a delicate creamy soup made from stewed eggplants with garlic and juicy tomatoes.
Canned beans make this meatless and potato-free soup heartier, and combined with canned tomatoes, allow for a very quick meal preparation. Spinach adds healthy benefits to the soup. A real find for lovers of simple and delicious recipes.
Instructions
Prepare the necessary ingredients. Spinach can be used fresh or frozen.
Peel the onion and cut it into cubes.
In a pot, heat oil over medium heat. Add the onion and cook for 4-5 minutes over medium-low heat, stirring.
Peel and finely chop the garlic. Add it to the onion. Sauté for about 1 minute over low heat.
Add the tomato paste to the onion and garlic.
Cook over low heat, stirring, for about 1 minute.
Blend the canned tomatoes with their juice in a blender.
Pour the blended tomatoes into the pot. Stir well and bring to a boil.
Pour in hot water. Adjust the amount of water to achieve your desired soup consistency.
In this recipe, the soup will be of medium thickness. Bring to a boil. Cook for 8-10 minutes over low heat.
Add the canned beans. Stir thoroughly.
Bring to a boil. Cook over low heat for another 5-7 minutes.
Add the spinach. (If using frozen).
Stir well. Bring to a boil.
Season with salt and ground black pepper to taste. If more acidity is desired, add balsamic vinegar.
Cook for 4-5 minutes from the moment it boils over low heat.
Tomato soup with spinach and beans is ready.
Ladle into bowls and serve.
Enjoy your meal!
