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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In the bottom of a large pot, add olive oil and heat over medium heat. | 2. Add onions, zucchini, eggplant and garlic. Sauté for several minutes to soften onions, stirring often. | 3. When the onions become translucent, add all of the rest of the ingredients. Add enough vegetable broth and/or water to cover ingredients. | 4. Bring the soup up to a boil, and then lower the heat to a simmer. Cover and cook for 20-30 minutes or so until the eggplant is tender. Stir the soup every few minutes or so during the simmering time. | 5. Ladle the soup into bowls and serve with a nice hearty crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1	tablespoon		-	-	-	-
vidalia onion	2		chopped	-	-	-	-
eggplant	1		peeled cut	-	-	-	-
zucchini	3		cut	10.08	1.4928	1.3008	0.192
garlic clove	3		chopped	-	-	-	-
white bean	2	cans	drained rinsed	2166.1169	401.3118	136.0915	7.6072
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
herbes de provence	2	tablespoons		-	-	-	-
salt	1	teaspoon		-	-	-	-
vegetable broth	2 -3	cups		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.