Cathy's Minestrone-Ratatouille Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Cathy's Minestrone-Ratatouille Soup calories by ingredient


Introduction

good soup for a cool day. add or subtract ingredients - whatever pops your cork! good soup for a cool day. add or subtract ingredients - whatever pops your cork!
Number of Servings: 10

Ingredients

    2 cans Swanson 99% fat free chicken broth
    1 can Swanson vegetable broth
    1 can Muir Glen Italian style diced tomatoes w/juice
    1 can (14 oz) Northern Beans, drained
    3/4 C elbow macaroni (uncooked)
    2 1/2 Tbsp olive oil
    1 lg eggplant, diced, peel on
    3 lg carrots, sliced or in small chunks
    2 medium stalks celery, sliced
    4 cloves garlic, diced
    1/2 lg sweet onion, chopped to your preference
    1/2 Red bell pepper, chopped to your preference
    1/2 Yellow bell pepper, chopped to your preference
    1/2 Orange bell pepper, chopped to your preference
    1/2 head Napa Cabbage, sliced to your preference

    Salt & Pepper to taste

Directions

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.