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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 106.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 64.9 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Ratatouille Soup calories by ingredient
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Ratatouille Soup

Submitted by: MIFFLIN

Introduction

the flavor & spice of a favorite vegetable dish with added tomato broth and pasta makes a thick & hearty soup. the flavor & spice of a favorite vegetable dish with added tomato broth and pasta makes a thick & hearty soup.
Number of Servings: 8

Ingredients

    1 Tbsp + 1 tsp olive oil
    1 cup chopped onions
    1 cup chopped pepper
    2 cloves garlic, chopped
    3 cups eggplant, peeled, cut in 1/4" cubes
    2 1-lb cans tomatoes, undrained
    3 cups zucchini, unpeeled, cut in half lengthwise then sliced 1/4" thick
    3 cups water
    1 bay leaf
    1.25 tsp dried basil
    1.25 tsp dried oregano
    0.25 tsp pepper
    4 oz small whole wheat pasta

Directions

Makes 8 servings, 1.25 cups each

Heat oil in large soup pot over med heat. Add onions, garlic, pepper. Cook 5 min til tender.

Add eggplant. Cook 5 min stirring frequently (add a little water to prevent sticking if needed.

Add all other ingredients except pasta. Bring to a boil, the reduce heat to low and simmer 45 min.

Add pasta and cook 10 min.

Number of Servings: 8

Recipe submitted by SparkPeople user MIFFLIN.






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