The cold winter weather is upon us again and what better way to keep warm than by having a delicious hot soup. This is a hearty and healthy soup, made with organic ingredients making the soup delicious and very filling.  A member of my family, Linda Brophy, made this for a family visit and shared her recipe. I always enjoy cooking and eating with Linda.

Pestata

• ⅓ cup chopped fresh organic basil
• ⅓ cup fresh organic oregano leaves
• 6 organic garlic cloves, minced
• 2 tablespoons organic extra virgin olive oil
• ¼ teaspoon organic red pepper flakes

Process all 5 above ingredients in food processor for about 1 minute. The mixture should be finely ground. Set this mixture aside to use later.

Soup

• 12 ounces organic eggplant, peeled and cut into ½ inch cubes
• Organic salt
• ¼ cup organic extra virgin olive oil
• 1 large organic onion, chopped
• 1 pound organic potatoes, peeled and cut into ½ inch cubes
• 1 organic golden beet, peeled and cut into ½ inch cubes
• 6 oz can organic tomato paste
• 4 cups organic chicken stock (broth)
• 1 28 ounce can organic whole peeled tomatoes (with juice) chopped
• 2 organic zucchini, halved lengthwise and seeds removed, cut into ½ inch pieces
• 1 red or yellow organic bell pepper, seeds and stem removed, cut into ½ inch pieces
• 1 8 ounce can organic cannellini beans
• 1 cup shredded organic fresh basil

In a bowl mix 1 ½ teaspoon organic salt with the organic eggplant. On a large plate line surface with two layers of natural unbleached coffee filters that have been lightly coated with organic extra virgin olive oil. Place organic eggplant evenly on the plate. Bake organic eggplant uncovered in a 350 degree oven or microwave for about 8 to 12 minutes. Turn the eggplant once halfway through cooking to ensure even cooking. The organic eggplant when done cooking will be dry to the touch and wrinkled slightly.

In a large pot over high heat, heat 2 teaspoons of organic extra virgin olive. Add into the pot the organic eggplant, organic onion, organic potatoes, and organic golden beet. Stirring often cook until the organic eggplant is brown, the organic potatoes is slightly translucent and organic beet is somewhat tender (about 2 to 5 minutes). Move vegetables aside in the pot. Add 1 tablespoon organic extra virgin olive oil and organic tomato paste to pot. Cook organic tomato paste stirring frequently until brown bits are stuck to the bottom of the pan this will take about 2 minutes. Add 3 ¾ cups organic chicken stock/broth and the chopped organic tomatoes with its juice to the pot and organic vegetables. Bring this to a boil, then lower heat to medium. Cover pot and simmer until the organic eggplant is completely disintegrated and the organic potatoes and organic golden beet is breakable about 20 to 25 minutes.

Meanwhile in a large skillet heat remaining organic extra virgin olive oil over high heat. Add to the skillet organic zucchini, organic bell pepper, and ½ teaspoon organic salt. Cook vegetables until they are tender and browned about 10 to 12 minutes. Again move organic vegetables aside in skillet. Add the pestata to skillet and cook about 1 minute. Mix the organic vegetables with the pestata. Remove organic vegetables covered with the pestata to a bowl. Add the remaining ¼ cup of organic chicken stock/broth to the skillet, scraping any brown bits that have stuck down.

Add the ¼ cup organic chicken stock/broth with all the scraping from the skillet to the large pot. Add the organic zucchini and organic bell pepper, that was removed from the skillet, to the pot also. Add the can organic cannellini beans to the pot. Cover and simmer on low heat for about 10 minutes. After the 10 minutes stir in the shredded organic basil.

Serve with a nice hot crusty bread and enjoy!