Veggie Supreme Pizza Soup
By Lisa Shanken
January 23, 2017
Veggie Supreme Pizza Soup
Ingredients
- 2 cups eggplant skin removed, diced
- 1 medium onion diced
- 3 cups Baby Spinach Leaves
- 2 cups button mushrooms sliced thin
- 1/2 cup Pitted Black Olives sliced (optional)
- 3 cloves garlic sliced thin
- 1/2 tsp Dried Oregano
- 1/4 tsp red pepper flakes optional
- 1 28 oz Canned crushed tomatoes
- 1 14.5 oz Canned diced tomatoes
- 1 tsp Tomato Paste
- 1 cup basil leaves whole
- salt and pepper to taste
- 1 cup shredded mozzarella
Instructions
- Preheat oven to 350 degrees. Salt the diced eggplant, and leave it in a colander for 20 minutes to rid of excess water.
- Add the onion, spinach, mushrooms, olives, garlic, dried oregano, pepper flakes, canned crushed and diced tomatoes, and tomato paste into a Dutch Oven.
- Squeeze water out of eggplant pieces and add to the Dutch Oven
- Bring to a boil. Once boing, low to a medium simmer and cook, uncovered, for about 40 minutes until mushrooms and eggplant are soft.
- Add in fresh basil, salt, and pepper, and stir.
- Ladle into oven-proof bowls and sprinkle on top with mozzarella cheese. Bake for 10 minutes until cheese is bubbling and golden.
- **Can add meatballs, uncured pepperoni, and/or chicken sausage to make a meat version
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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