1/3 c. olive oil
6 onions, chopped
8 garlic, minced

1 eggplant, cubed
10 potatoes, cubed
6 stalks celery, julienne
6 carrots, chopped
5 squash, 1/4 rounds
4 peppers, cubed
2 cups red wine


1 can kidney beans
1 can garbanzo beans
1 can tomatoes, pulverized

salt & pepper to taste

Heat olive oil in pot. Add onions and garlic. Once onions are tender(fully transparent), add eggplant, potatoes, celery, carrots, salt and black pepper. Sauté the vegetables briefly(5-10 minutes), stirring often -- take great care not to allow the eggplant to scorch. Add red wine. Let vegetables simmer until nearly tender. Add squash and peppers. Let the vegetables simmer until fully cooked. Stir frequently. Add herbs. Stir. Add tomatoes, kidney beans, and garbanzos. Simmer until thoroughly heated.

Garnish with parsley and/or parmesan cheese.

nutritional analysis

for 8 oz serving
calories 51.6
carbohydrates(grams) 9.3
protein(grams) 1.5
fat(grams) 1.3
cholesterol(mg) 0.00

% of calories

carbohydrates 67%
protein 11%
fat 22%


This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

back to "recipes"