The soup looked pretty easy to whip up for a weekday lunch, especially for someone who works from home, like me.
However, I knew just by eyeballing the ingredients — olive oil, eggplant, a yellow onion, a fennel bulb, garlic, chicken stock, crushed tomatoes, fennel seeds, dried oregano, thyme leaves, red pepper flakes, black pepper, peeled tomatoes, and Parmesan cheese — that this would make a ton of soup.
Even though I knew I needed some leftovers for the second recipe, I decided to cut the soup recipe in half. Still, I ended up with a ton of veggies.
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