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Rustic Italian Soup
2 (28 oz) cans San Marzano tomatoes, diced
1 eggplant, seeded and cubed
1 large russet potato, peeled and cubed
1 yellow bell pepper, diced
1 yellow onion, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1 (15 oz) can cannellini beans, rinsed
1 cup spinach leaves
1 teaspoon red pepper flakes (optional)
4 tablespoons olive oil
Kosher salt and black pepper
Preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with cooking spray.
Scatter eggplant cubes and diced potatoes evenly over the baking sheet. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Roast for 30 minutes, tossing after 15 for even cooking.
In a stock pot on medium-high, heat 2 tablespoons olive oil. Sauté onions until just translucent. Add bell peppers and carrots and sauté until just softened.
Add garlic and stir until fragrant, about 1 minute.
Pour diced tomatoes into the stock pot and stir to deglaze. Add the cannellini beans. Lower heat and bring to a simmer, 5 minutes.
Transfer roasted vegetables to the stock pot and stir to combine. Season with red pepper flakes, salt, and pepper. Once again, bring soup to a simmer for 10 minutes.
Just before serving, add spinach leaves and stir until wilted. Season with more salt and pepper, to taste.