Eggplant soup

Ingredients:

Soup

• 2 cups chopped poached eggplant
• 1 cup boiled macaroni
• 3 tbsp. l. olive oil
• 1/4 cup chopped pancetta
• 1 onion, chopped
• 6 cloves garlic, chopped
• 1 can (720 g) San Marzano tomatoes, hand crushed
• 8 cups chicken broth
• 5 slices prosciutto, sliced
• 1 small rind of aged Parmesan
• 1 cup fresh mozzarella, diced

Basil pesto

• 2 tablespoons chopped garlic
• 1 tbsp fresh basil leaves
• 1 tbsp fresh parsley leaves
• 1 tbsp. l. olive oil
• A pinch of red pepper flakes

Preparation:

1. Pesto dressingIn a food processor, combine the garlic, basil, parsley, olive oil, and red pepper flakes. Process until smooth.
2. SoupHeat olive oil in a large saucepan and sauté the pancetta and onion for 5 minutes. Add the garlic and tomatoes, stir, and cook for 10 minutes.
3. Then pour in bouillon, add the prosciutto and Parmesan rind, and simmer for another 10 minutes. Remove from the heat, add the eggplant, pasta, and mozzarella.
4. Ladle the soup into bowls, top with a little pesto and serve warm.