Eggplant (Aubergine) Soup With Tiny Pasta

• 1 large onion, minced
• 12 cup minced celery
• 3 garlic cloves, minced
• 2 teaspoons olive oil
• 2 cups cubed eggplants
• 2 cups chopped tomatoes
• 1 34 cups vegetable broth
• 18 teaspoon dried thyme
• 18 teaspoon crushed rosemary
• 12 cup orzo pasta or 12 cup other tiny pasta, cooked

1. In a 3-quart saucepan over medium heat, saute the onions, celery and garlic in the oil for 3 minutes.
2. Add the eggplant and tomatoes.
3. Cover and simmer for 10 minutes.
4. Add the stock or broth, thyme and rosemary.
5. Simmer for 20 minutes.
6. Add the pasta and heat through.

onion, celery, garlic, olive oil, eggplants, tomatoes, vegetable broth, thyme, rosemary, orzo pasta

Taken from www.food.com/recipe/eggplant-aubergine-soup-with-tiny-pasta-79939 (may not work)