2 tablespoons olive oil
1 small eggplant, cubed
1 medium zucchini, cubed
2 tomatoes, chopped
1/3 cup red onion, chopped
2 cloves garlic, minced
1 19-ounce can white kidney beans, rinsed and drained
2 cups vegetable broth
1 cup elbow macaroni (you can use gluten-free pasta if needed)
½ teaspoon crushed red pepper
Salt and pepper to taste
Fresh basil
Grated parmesan cheese
In a large pot, over medium heat, add the olive. Add the vegetables and garlic. Cook for 10 minutes or until vegetables are almost tender. Then add the beans, broth, pasta, red pepper. Bring to a boil. Reduce the heat and simmer for another 10 minutes or until the pasta is tender. Remove from heat season with salt, pepper, and fresh basil. Serve with grated parmesan cheese on top.
