Onion-eggplant Soup Provençale

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 large onions, thinly sliced and separated into rings
• 2 tablespoons margarine or 2 tablespoons butter
• 4 cups water
• 1 small eggplant, peeled and chopped (4 cups)
• 1 small summer squash (1 cup) or 1 small zucchini, thinly sliced (1 cup)
• 1/2 cup brown rice
• 3 ounces tomato paste (1/2 of a 6-ounce can, about 1/3 cup)
• 1/4 cup dry red wine
• 3 vegetable bouillon cubes or 1 tablespoon beef bouillon granules
• 1 garlic clove, minced
• 1 1/2 teaspoons dried basil, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup orzo pasta, cooked and drained (or other small pasta)
• 4 slices fresh bread, thin slices, lightly toasted
• olive oil
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large saucepan cook the onion in hot margarine or butter till onion is tender but not brown.
• 2 carefully add the water, eggplant, squash, brown rice, tomato paste, red wine, bouillon cubes or granules, garlic, basil, sugar, salt, and pepper.
• 3 bring to a boil; reduce heat, cover and simmer for 30 minutes or till vegetables are very tender.
• 4 stir in cooked pasta; heat through.
• 5 lightly brush each slice of french bread with olive oil.
• 6 to serve, ladle the soup into individual bowls and place one bread slice on top of each serving, the sprinkle with some parmesan cheese.