Ratatouille Soup
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
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
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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.
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.