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  • 1/4 cup extra virgin olive oil (EVOO)

  • 4 cloves garlic, thinly sliced

  • 1 pound small potatoes (any variety), quartered

  • 1 eggplant, peeled and chopped (I leave on half the skin)

  • 1 zucchini, halved lengthwise, then sliced crosswise into 1/2-inch-thick half-moons

  • 1 large onion, thinly sliced

  • 4 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 4-5 leaves fresh sage, thinly sliced

  • Salt and freshly ground pepper

  • Two cans tomato sauce (15 ounce cans)

  • 1 quart chicken broth

  • Flat leaf parsley, chopped (a generous handful)

  • Crusty bread, to pass around the table


In a large soup pot, heat the EVOO, 4 turns of the pan, and the garlic over medium heat. Add the potatoes, eggplant, zucchini and onion and cook over medium-high heat for 5 minutes. Add the thyme, rosemary and sage; season with salt and pepper. Stir in the tomato sauce and chicken broth, cover and cook over medium heat, stirring occasionally, for 15 minutes. Remove from the heat. Discard the thyme and rosemary stems (the leaves will have fallen into the stoup) and stir in the parsley. Serve with the crusty bread.