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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ratatouille Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions