½small to medium(275g)eggplant - peeled and diced (use the whole thing if you really love eggplant)
1 14-oz can(400g)diced tomatoes
1 10-oz can(280g)can beef broth - or 1 tablespoon beef base or bouillon added to water
1cup+2 tablespoons(255g)water
½teaspoondried basil
1bay leaf
1teaspoonMushroom & Company Umami Seasoning - optional
½teaspoonsalt
¼teaspoonfreshly ground black pepper
grated parmesan cheese and fresh basil to garnish - optional
Instructions
Form ½ pound ground beef into mini meatballs. You can do this by hand, but my preference is to use a tiny ice cream dipper.
Pour 1 tablespoon olive oil into a large saucepan or Dutch oven. When the oil glistens, add meatballs and brown on all sides.
Add ½ cup onions, chopped and ½ cup green peppers, chopped to ground beef, and saute for 2-3 minutes. Add 1½ teaspoon garlic, minced, and saute another minute.
Add 2-3 medium zucchini, sliced, ½ small to medium eggplant, 1 14-oz can diced tomatoes, 1 10-oz can can beef broth , 1 cup+2 tablespoons water and ½ teaspoon dried basil, 1 bay leaf, 1 teaspoon Mushroom & Company Umami Seasoning, ½ teaspoon salt , ¼ teaspoon freshly ground black pepper, Simmer for 15-20 minutes. Serve your soup when the vegetables are beginning to soften, but before the green skin on the zucchini turns a dull, lifeless green.
Serve with freshly grated parmesan cheese if desired.
Notes
Variations:
Add 1-2 tablespoons of pesto instead of the basil.
Use ground turkey, sausage, hot sausage, or Italian sausage instead of beef.
Add 1/3 cup of dry white wine to the broth.
A teaspoon of chopped parsley adds color and freshness.