Prep Instructions

• Yield: 8 (1 cup) servings
• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Difficulty Level: Moderate

Recipe Ingredients

1/2 cup vegetable broth, 5 cups fresh eggplant, cubed, 3 tablespoons fresh garlic, minced, 2 cups fresh yellow onion, diced, 1/4 teaspoon fennel seeds, 1 1/2 cups green pepper, diced, 1 3/4 cups red bell pepper, diced, 1/2 cup carrots, diced, 1/2 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, 3 1/2 cups petite-diced tomatoes in juice, 1 1/2 cups baby spinach, chopped, 1/2 cup fresh basil, chopped

Cooking Instructions

In a medium stock pot, add the broth and sweat eggplant, garlic, onion, fennel seeds, green and red peppers, carrots, Italian seasoning, and salt. Sauté for 5–8 minutes. When vegetables are slightly tender, stir in tomatoes and cook for 3 minutes. Simmer ragout for 15 minutes or until it reaches 165°F. Stir in spinach and basil, remove from heat, and serve.

Category Tags

Cholesterol-free, Gluten-free, High fiber, Low fat / low saturated fat, Peanut-free, Soups and Stews, Tree nut-free, Vegan, Vegetarian, Whole food, plant-based

Nutritional Data

• Calories: 2.05
• Fat: 0.34 gram
• Saturated Fat: 0.34 gram
• Cholesterol: 0 milligram
• Sodium: 384.11 milligrams
• Carbohydrates: 17.55 grams
• Fiber: 5.55 grams
• Sugars: 7.47 grams
• Protein: 3.00 grams