Roasted Eggplant Soup

1 medium globe eggplant, cut into cubes
4 Tbsp. olive oil, divided
1 ½ tsp. kosher salt, divided
1 yellow onion, finely chopped
4 garlic cloves, minced
3 Tbsp. tomato paste
1 ½ tsp. dried oregano
1 tsp. dried fennel seeds, finely chopped
½ tsp. red pepper flakes
1 can navy beans, rinsed and drained
4 cups stemmed and roughly chopped kale
700ml Tomato Puree
4 cups vegetable broth
4 cups water
½ tsp. black pepper
180g Pasta
⅓ cup grated Parmesan cheese plus more for garnish
½ cup heavy cream

Preheat the oven to 220C. Spread eggplant on a rimmed baking sheet, and toss with 2 Tbsp. oil and ½ tsp. salt. Bake for 25 to 27 minutes, tossing once halfway through, until soft.

Meanwhile, heat the remaining 2 Tbsp. oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onion, and cook for 6 to 7 minutes, until soft. Stir in the garlic, tomato paste, oregano, fennel seeds, and red pepper flakes. Cook for 4 to 5 minutes, until the tomato paste turns brick red.

Add the beans, kale, tomato puree, vegetable broth, water, black pepper, and remaining 1 teaspoon salt; stir well until everything is combined. Bring the mixture to a boil. Once the soup is boiling, add the roasted eggplant and pasta. Reduce heat and simmer, uncovered, for 12 to 15 minutes, or until the pasta is al dente.

Gradually sprinkle in the Parmesan cheese while stirring continuously. (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.

from: www.dishingouthealth.com