This recipe is the result of me chopping a whole bunch of vegetables on Tuesday for veggie kabobs, getting bored of it, and having something else for dinner. By Thursday, I really wanted to use the vegetables before they went to waste but knew they were a little past their prime. I revived them in this tasty soup. As I didn't measure anything, all amounts are estimates.
2 cloves of garlic, chopped
1 medium yellow onion, fine dice
1 lb eggplant, cut into large chunks
1 large red bell pepper, cut into large chunks
16 mushrooms, trimmed
1 large can of tomatoes
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
3 sprigs of fresh oregano
2 sprigs of fresh tarragon
2 sprigs of fresh thyme
1/2 bag whole wheat pasta shells, cooked
1. Put all ingredients into a crockpot and add as much water as will fit. Cook on high for about 5 hours or until the eggplant and other vegetables are no longer floating but have cooked down and sunk down.
2. When cooked, cool soup until room temperature or cooler. I cooled it overnight in the refrigerator.
3. In small batches, blend the cooled soup just until it has some large chunks left. Pour each batch into a saucepan and start to heat.
4. When heated, stir in the cooked pasta shells and warm several more minutes.
5. Serve with warm crusty bread. Idea, add a dash of cream when serving or during the blending process if you would like a creamier soup.