2 large onions, thinly sliced and separated into rings

2 tablespoons margarine or butter

4 cups water

1 small eggplant, peeled and chopped (4 cups)

1 small yellow summer squash or zucchini, thinly sliced (1 cup)

1/2 cup brown rice

1/2 of a 6-ounce can (1/3 cup) tomato paste

1/4 cup dry red wine

3 vegetable bouillon cubes or 1 tablespoon instant beef bouillon granules

1 clove garlic, minced

1 1/2 teaspoons dried basil, crushed

1/2 teaspoon sugar

1/4 teaspoon each salt and pepper

1/2 cup orzo or other small pasta, cooked and drained

4 thin slices French bread, lightly toasted

1/4 cup grated Parmesan cheese

 

In a large saucepan cook the onion in hot margarine or butter until onion is tender but not brown. Carefully add the water, eggplant, squash, brown rice, tomato paste, red wine, bouillon cubes or granules, garlic, basil, sugar, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or till vegetables are very tender. Stir in cooked pasta; heat through. Lightly brush each slice of French bread with olive oil.

 

To serve, ladle soup into bowls and place one bread slice on top. Sprinkle with cheese.

 

Makes 4 servings.