Ratatouille Soup Recipe

Name: Ratatouille Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small eggplant, cubed (4 cups); 2 medium zucchini, cut into 1/2 inch slices (2 2/3 cups); 1 medium sweet red pepper, cut into 1 inch pieces (1 cup); 1 medium onion, thinly sliced; 5 cloves garlic, sliced; 1 tablespoon olive oil; 1 teaspoon dried Italian seasoning, crushed; ¼ teaspoon salt; ¼ teaspoon black pepper; 2 (14 ounce) cans reduced-sodium chicken broth; 3 cups water; 1 cup of dried cavatelli; 1 (15 ounce) can reduced-sodium navy beans, rinsed and drained; 2 medium tomatoes, coarsely chopped

Servings: persons

1 small eggplant, cubed (4 cups)
2 medium zucchini, cut into 1/2 inch slices (2 2/3 cups)
1 medium sweet red pepper, cut into 1 inch pieces (1 cup)
1 medium onion, thinly sliced
5 cloves garlic, sliced
1 tablespoon olive oil
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼ teaspoon black pepper
2 (14 ounce) cans reduced-sodium chicken broth
3 cups water
1 cup of dried cavatelli
1 (15 ounce) can reduced-sodium navy beans, rinsed and drained
2 medium tomatoes, coarsely chopped

1
In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
2
In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
3
Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
4
Meanwhile, in a dutch oven combine the broth and water.
5
Bring to boiling; add cavatelli.
6
Return to boiling.
7
Cook about 12 minutes or until tender.
8
Reduce heat.
9
Stir in the beans, tomatoes, and roasted vegetables.
10
Heat through.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small eggplant, cubed (4 cups), 2 medium zucchini, cut into 1/2 inch slices (2 2/3 cups), 1 medium sweet red pepper, cut into 1 inch pieces (1 cup), 1 medium onion, thinly sliced, and more.

Yes, Ratatouille Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille Soup

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