Celebrity Recipes: Valerie Bertinelli's Savory Tuscan Soup

One Dish Ata Time

Sure, we love their books, movies, music and TV shows. But many of our favorite stars have a secret skill -- they do some of their best work in the kitchen! So we've asked our famous friends to teach us how to whip up their most delectable dishes. Get ready to cook with the stars!

"Cooking healthy, homemade meals is a real passion of mine," says Valerie Bertinelli. In fact that is what has inspired the star to pen "One Dish At A Time," her first cookbook.  "This book is very near and dear to my heart because it's a collection of my most beloved family recipes that I've enjoyed cooking for friends and family though the years," she says.

Most importantly, many of her mouthwatering meals will work with the Jenny Craig plan, which famously helped Valerie drop a whopping 40 pounds. She shares one of her favorite soup recipes with TheStir. Adds the actress, "There's nothing nicer than coming home to a savory pot of soup waiting to warm you up!"




1 ½ cups peeled and cubed eggplant (1 medium)

1 can (14.5 ounces) diced tomatoes

1 cup sliced mushrooms

1 cup chopped yellow squash (about 1 small)

1½  cups (14.5 ounces) reduced-sodium chicken or vegetable broth

1 clove garlic, pushed through a press

½ teaspoon dried oregano

1/8 teaspoon freshly ground black pepper

Pecorino Romano cheese, freshly grated

8 leaves fresh basil, cut into thin strips

Cooking Directions

Combine the eggplant, tomatoes, mushrooms, squash, broth, garlic, oregano and pepper in a large soup pot. Set over high heat and bring to a boil. Cover, reduce the heat and simmer until the vegetables are tender, about 25 minutes. Ladle into soup bowls, sprinkle with some grated cheese and garnish with the basil.


Image via Valerie Bertinelli

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