Cathy's Minestrone-Ratatouille Soup
- Number of Servings: 10
Ingredients
2 cans Swanson 99% fat free chicken broth1 can Swanson vegetable broth1 can Muir Glen Italian style diced tomatoes w/juice1 can (14 oz) Northern Beans, drained3/4 C elbow macaroni (uncooked)2 1/2 Tbsp olive oil1 lg eggplant, diced, peel on3 lg carrots, sliced or in small chunks2 medium stalks celery, sliced4 cloves garlic, diced1/2 lg sweet onion, chopped to your preference1/2 Red bell pepper, chopped to your preference1/2 Yellow bell pepper, chopped to your preference1/2 Orange bell pepper, chopped to your preference1/2 head Napa Cabbage, sliced to your preference Salt & Pepper to taste
Cook macaroni about 6 minutes, drain and set aside.
Combine eggplant, carrot, celery, garlic, onion. Drizzle with olive oil, sprinkle with salt and pepper, and roast in oven at 350 degrees for approximately 30 minutes.
Combine broths in crock pot, and heat until hot. About 1 hour before serving, stir in beans, roasted veggies, and peppers. About 1/2 hour before serving, stir in macaroni and cabbage.
Enjoy!
(You can also cook on the stove top - no need to pre-cook macaroni)
Serving Size: 10 (or so) 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CATHYKIRCHNER.
Combine eggplant, carrot, celery, garlic, onion. Drizzle with olive oil, sprinkle with salt and pepper, and roast in oven at 350 degrees for approximately 30 minutes.
Combine broths in crock pot, and heat until hot. About 1 hour before serving, stir in beans, roasted veggies, and peppers. About 1/2 hour before serving, stir in macaroni and cabbage.
Enjoy!
(You can also cook on the stove top - no need to pre-cook macaroni)
Serving Size: 10 (or so) 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user CATHYKIRCHNER.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 4.0 g
- Cholesterol: 1.8 mg
- Sodium: 604.2 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.5 g
- Protein: 6.7 g
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