Eggplant Raviolini Soup with Mozzarella Focaccia Biscuits

May 16, 2013

Eggplant Raviolini Soup:
2 TBSPs butter
1 medium eggplant, diced into 1/4 inch cubes
2 cloves of garlic, minced
32 ounces of vegetable stock
28 ounces diced tomatoes (I like Muir Glen that is seasoned with basil)
1 pound of raviolini (though you can certainly use ravioli or tortellini and it will be equally delicious)

Mozzarella Focaccia Biscuits
prepackaged biscuits
olive oil spray
shredded mozzarella
parmesan cheese
dried basil & oregano
garlic salt

Eggplant Raviolini Soup Melt the butter in your favorite soup pot over medium heat. Add the eggplant and garlic, season lightly with salt and pepper, and cook until the eggplant gets soft, about five...
See the full directions on my site

Nutritions

Calories
66

Sodium
773mg
32% DV

Fat
8g
13% DV

Protein
2g
5% DV

Carbs
6g
2% DV

Fiber
2g
11% DV

Dinner Baked