Roasted Red Pepper and Eggplant Soup with Spinach, Basil and Parsley
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • 2 red bell peppers, sliced in half lengthwise, seeds and ribs discarded
  • 2 eggplants, sliced in half lengthwise
  • 3 tablespoons olive oil, divided
  • salt and pepper
  • 1 large shallot, diced
  • 1 clove of garlic, minced
  • juice of 1 small lemon
  • 1 tablespoon red wine vinegar
  • 2 cups fresh baby spinach leaves
  • 4 cups fat free, low-sodium chicken broth
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 cup finely grated Parmesan, Asiago, or Romano cheese
  • 4 slices turkey bacon, cooked and crumbled
  • crostini or toasted garlic bread for dipping

Instructions

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