Ingredients for Ratatouille Soup
- 1 medium eggplant, chopped
- 1 medium zucchini, chopped
- Sweet Red Pepper
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Dried Italian Seasoning
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- Reduced Sodium Chicken Broth
- 2 cups water
- 1 cup cavatelli pasta
- Reduced Sodium Navy Beans
- 1 (28-ounce) can crushed tomatoes
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How to Make Ratatouille Soup
- Preheat oven to 425°F (220°C).
- Chop 1 medium eggplant, 1 medium zucchini, 1 bell pepper (any color), 1 medium onion, and 4 cloves garlic into 1-inch pieces.
- In a large shallow roasting pan, combine the chopped vegetables.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon black pepper.
- Pour the olive oil mixture over the vegetables, tossing gently to coat evenly.
- Roast for 20-25 minutes, or until vegetables are tender, stirring halfway through.
- While the vegetables are roasting, in a large Dutch oven or pot, combine 4 cups vegetable broth and 2 cups water.
- Bring the broth mixture to a boil.
- Add 1 cup cavatelli pasta.
- Return to a boil, then reduce heat and simmer for 12-15 minutes, or until the pasta is cooked through.
- Stir in 1 (15-ounce) can of cannellini beans (drained and rinsed), 1 (28-ounce) can crushed tomatoes, and the roasted vegetables.
- Heat through for about 5 minutes, allowing the flavors to meld. Season with additional salt and pepper to taste.
- Serve hot, garnished with fresh basil (optional) and crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
25g
Fat
3g
Carbs
8g
