This cozy tomato eggplant soup from @dishingouthealth will be an instant family favorite. Featuring white beans, kale, and pasta in a creamy tomato broth, you can’t beat a veggie-filled soup that’s hearty, filling, and comforting.
Preheat the oven to 425ºF. Spread the eggplant on a rimmed baking sheet, and toss with 2 tablespoons oil and 1/2 teaspoon salt. Bake for 25 to 30 minutes, tossing once halfway through, until soft.
Meanwhile, heat remaining 2 tablespoons oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onion, and cook 6 to 7 minutes, until soft. Stir in the tomato paste, garlic, red pepper flakes, fennel seeds, and oregano. Cook for 3 to 4 minutes, until the tomato paste turns brick red.
Add the beans, tomato puree, kale, vegetable broth, and water; stir well until everything is combined. Season the soup with remaining 1 teaspoon salt, and black pepper; bring the mixture to a boil.
Once the soup is boiling, add the roasted eggplant and pasta. Reduce the heat and simmer, uncovered, for 12 to 15 minutes, or until the pasta is al dente.
While continuously stirring, sprinkle in the Parmesan cheese. (Adding it all at once could result in clumping.) Once the cheese is combined, stir in the heavy cream, taste and adjust seasonings as needed, and serve.