EGGPLANT, ONION AND ORZO SOUP

2 tablespoons butter
2 large onions, thinly sliced
5 cups vegetable OR chicken stock
1 medium eggplant, peeled and chopped (about 4 cups)
1 small zucchini or yellow summer squash, thinly sliced
1/3 cup tomato paste
1/4 cup dry red wine
1 clove garlic, minced
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups uncooked orzo or other small pasta
3 tablespoons fresh minced basil
1 tablespoons freshly chopped parsley
Freshly grated Parmesan cheese, to taste (optional)

Melt butter in large pot over medium-high heat. Add onions; cook until tender but not brown, 5-7 minutes.

Pour stock into pot. Add eggplant, zucchini or squash, tomato paste, wine, garlic and sugar. Bring ingredients to a boil, then reduce the heat to a simmer. Add salt and pepper. Simmer until vegetables are almost tender, 20-23 minutes.

Add orzo; continue to simmer just until the pasta is tender, about 7 minutes. Remove the pot from heat; stir in basil. Let stand for about 5 minutes.

Ladle into bowls. Top with freshly grated Parmesan cheese, if desired.

Makes 4 servings
Source: Farmer John's Cookbook by John Peterson

Category:  Soups
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