(NC)—Try this hearty soup as a lunch or dinner appetizer.
Prep Time: 10
Cook Time: 40Ingredients:
3 tbsp (45 mL) olive oil
1 each red and green pepper, quartered
1/2 lb (250 g) each eggplant and zucchini, sliced into 1-inch (2.5 cm) thick rounds
1 small onion, chopped
2 cloves garlic, minced
2 tbsp (30 mL) chopped fresh oregano
1/2 tsp (2 mL) pepper
1 can (1.36 L) Heinz Tomato Juice
1/2 cup (125 mL) small uncooked whole wheat pasta such as shells
2 tbsp (30 mL) chopped fresh basil
1 1/2 tsp (7 mL) balsamic vinegar
Shredded Parmesan cheese [if using]Preparation:
Heat a grill to medium heat. Toss 2 tbsp (30 mL) of the olive oil with the red and green pepper, eggplant and zucchini. Grill, turning as needed for 10 to 15 minutes, or until well marked and tender. Cool, peel skin off peppers and chop all vegetables coarsely.
Heat the remaining oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, oregano and pepper. Cook for 2 minutes.
Add the tomato juice and bring to a boil. Add the pasta and chopped vegetables. Simmer for 20 minutes, stirring often or until pasta is tender. Stir in basil and balsamic vinegar. Garnish with Parmesan cheese (if using).Twists:
Twist 1: For ease of preparation, grill the vegetables on a nonstick grill pan.
Twist 2: For a fibre boost, stir in 1 cup (250 mL) drained and rinsed canned beans such as kidney or chickpeas into the soup.
Twist 3: For tote-able nutrition anytime, freeze the soup in single serve portions to pack for office or school lunches.
Twist 4: For a tasty pasta topper, omit the pasta from the recipe and reduce the tomato juice by half and serve over hot cooked pasta.