Roasted Eggplant And White Bean Soup

• 3 cups water
• 1 eggplant medium-sized organic
• 1 can white beans cannelloni, I would use dry, but this was a last minute idea
• 1 clove garlic
• 1 yellow onion chopped up
• 2 tablespoons olive oil
• 1 quart low sodium vegetable broth Pacific Natural Foods Organic
• 1 package fresh basil
• 1 package fresh mint
• 1 pinch celery salt
• 1 pinch thyme
• 1 pinch sea salt
• 1 pinch pepper

1. Preheat the oven to 350 degrees.
2. Cut the eggplant in half and cut into medium-sized squares (along with the skin), making sure to discard of the top part.
3. Place the eggplant on a sheet of aluminum foil (or an oven-safe baking pan), cut open the garlic and place the whole clove on top, along with a sprinkle of olive oil, salt, pepper, and a few sprigs of fresh basil.
4. Cover and place in the oven.
5. Let cook for 45 minutes to one hour, periodically checking on it.
6. About 20 minutes into the cooking time, add the water and half the container of broth to a pot.
7. Cut the onion and add to the pot and let simmer on a low heat.
8. When eggplant is finished roasting (should be browned and soft),

water, white beans cannelloni, clove garlic, onion, olive oil, vegetable broth pacific natural, fresh basil, fresh mint, celery salt, thyme, salt, pepper

Taken from www.yummly.com/recipe/Roasted-Eggplant-and-White-Bean-Soup-1669794 (may not work)