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In today's fast-paced world, the importance of healthy, hearty meals cannot be overstated. As we navigate our busy lives, it becomes essential to find dishes that not only nourish our bodies but also provide comfort and satisfaction. One such dish that ticks all the boxes is the Hearty Eggplant & Bean Soup. This delightful recipe combines wholesome ingredients to create a delightful medley of flavors and textures that warm both the body and soul.

Hearty Eggplant & Bean Soup

Discover the comforting blend of flavors in this Hearty Eggplant & Bean Soup. Packed with nutritious ingredients like eggplant, cannellini beans, and diced tomatoes, this recipe is perfect for any season. Easy to prepare with common pantry staples, it offers a satisfying meal for both busy families and professionals. Enjoy it as a light lunch or a hearty dinner, and explore the joy of creating a nourishing dish that warms your body and soul.
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Ingredients
  

1 medium eggplant, diced

1 can (15 oz) cannellini beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juices)

4 cups vegetable broth

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 bell pepper (any color), diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes (adjust to taste)

2 tablespoons olive oil

Salt and pepper, to taste

Fresh basil or parsley, for garnish (optional)

Instructions
 

Prepare Ingredients: Start by prepping all vegetables. Dice the eggplant, carrots, celery, bell pepper, and chop the onion and garlic.

    Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 3-4 minutes until the onion is translucent.

      Add More Vegetables: Stir in the diced carrots, celery, and bell pepper. Cook for an additional 5 minutes, until the vegetables soften.

        Incorporate Eggplant: Add the diced eggplant to the pot. Cook for another 5-7 minutes, stirring occasionally, until the eggplant begins to soften.

          Spice It Up: Sprinkle in the oregano, thyme, cumin, and red pepper flakes. Stir well to combine and cook for 1-2 minutes to release the spices' aroma.

            Add Liquid Ingredients: Pour in the diced tomatoes (along with their juices) and vegetable broth. Stir everything together.

              Add Beans: Gently fold in the cannellini beans. Season the soup with salt and pepper to taste.

                Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for about 25-30 minutes, stirring occasionally, until all vegetables are tender and the flavors meld together.

                  Adjust Seasoning: Taste the soup and adjust seasoning if necessary. If you like a thicker soup, mash a few beans against the pot with a spoon.

                    Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Enjoy hot!

                      Prep Time, Total Time, Servings: 15 mins | 45 mins | 6 servings