Eggplant Raviolini Soup

Name: Eggplant Raviolini Soup
Ingredients: 2 tablespoons butter; 1 tablespoon extra virgin olive oil; 1 eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes; 2 garlic cloves; salt and pepper; 1 (32 ounce) can crushed tomatoes; 32 ounces chicken broth; 1 lb ravioli; 1 cup basil leaves, torn; grated parmigiano-reggiano cheese, for topping

Eggplant Raviolini Soup

By food.com

 50 minutes

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Details

Servings: 4
Diet: Balanced, High-Fiber
Meal: lunch, dinner
Dish: soup

Cuisine

italian

Comments

Ingredients

2 tablespoons butter
1 tablespoon extra virgin olive oil
1 eggplant, half the skin peeled to make stripes and the flesh chopped into 1/4 inch cubes
2 garlic cloves
salt and pepper
1 (32 ounce) can crushed tomatoes
32 ounces chicken broth
1 lb ravioli
1 cup basil leaves, torn
grated parmigiano-reggiano cheese, for topping