Ingredients
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1 eggplant
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2 zucchini
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2 tbsp olive oil
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1 (14 oz) Kielbasa sausage
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1 (28 oz) can crushed tomatoes
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1 (0.75 oz) pkg basil
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1 cup Italian Seasoned croutons
Steps
1
Preheat oven to 450°F. Dice the eggplant and zucchini and arrange on a baking sheet. Toss with the olive oil. Roast 5 min. Meanwhile, slice the sausage into 1-inch pieces, cutting at a slight diagonal. Add to vegetables and continue roasting until vegetables are soft and sausage starts to brown, 10 min.
2
In a saucepan, bring tomatoes, 3 cups water, roasted vegetables and sausage to a boil. Simmer for 10 min., stirring occasionally.
3
Season soup with salt (in moderation) and pepper. Thinly slice the basil and add half to the soup. Divide soup among 4 bowls and sprinkle with remaining basil and croutons.
Tips
Take any leftovers to work for a quick and nourishing lunch.
