3 tbsp. olive oil, plus more for drizzling
1 small sweet onion, finely chopped
1 large garlic clove, minced
1 large tomato, chopped
½ cup diced jarred roasted red bell pepper
2 large zucchini, diced
1 small eggplant, diced, skin on
4 cups low-sodium vegetable broth
2 cups cooked ditalini or other small macaroni (from 1 cup uncooked pasta)
1 (15-oz.) can white beans, drained and rinsed
2 tbsp. shredded basil leaves, plus whole small leaves for garnish
In a large pot, heat the 3 tablespoons of oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato and red pepper and cook for 1 minute. Stir in diced zucchini and eggplant and cook for 10 to 15 minutes, until eggplant is soft.
Add the broth and 1 cup of water and bring to a boil. Add the pasta, beans and shredded basil and simmer for 5 minutes. Ladle the soup into bowls, garnish with olive oil and basil leaves and serve.
Source: Food & Wine
— Janet K. Keeler
Tampa Bay Times