This recipe is from an IC Safe cookbook.
2 tsp olive oil
4 cloves garlic
2 stalks of celery and celery leaves
3 carrots, thinly sliced
1 can cannellini or garbanzo beans
1 medium eggplant
chicken or vegetable stock, low sodium
Roast eggplant by cutting it in half and baking it, along with the garlic, on a baking sheet in a 375 degree oven. Drizzle garlic and eggplant with a little olive oil before putting it into the oven. Bake about 25 minutes or until very soft. Scoop out eggplant and mash it with the roasted garlic by hand or by putting it n a blender or Cuisinart. Set aside.
Saute garlic, carrots, celery and celery leaves for 3-4 minutes. Add 4 cups chicken stock and the can of drained beans. Add the eggplant/garlic mixture. Cook on medium heat until it thickens, stirring occasionally. If you prefer a thinner soup, add water or stock as necessary. Heat until desired serving temperature.