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–+ servings

Veggie Supreme Pizza Soup

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Servings 8 people

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
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