Ratatouille Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Tbsp + 1 tsp olive oil1 cup chopped onions1 cup chopped pepper 2 cloves garlic, chopped3 cups eggplant, peeled, cut in 1/4" cubes2 1-lb cans tomatoes, undrained3 cups zucchini, unpeeled, cut in half lengthwise then sliced 1/4" thick3 cups water1 bay leaf1.25 tsp dried basil1.25 tsp dried oregano0.25 tsp pepper4 oz small whole wheat pasta
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.
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.
Nutritional Info 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
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