Ratatouille Soup
Yield
6 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | small |
eggplant
cut into 1/2 inch cubes |
*
|
| 3 | medium |
tomatoes
coarsely chopped |
|
| 1 | medium |
zucchini
cut into 1/2 inch slices |
|
| 1 | small |
green bell peppers
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 10 ½ | ounces |
chicken broth
|
|
| 10 ½ | ounces |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | small |
onions
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | small |
eggplant
cut into 1/2 inch cubes |
*
|
| 3 | medium |
tomatoes
coarsely chopped |
|
| 1 | medium |
zucchini
cut into 1/2 inch slices |
|
| 1 | small |
green bell peppers
chopped |
|
| 1.3 | ml |
salt
|
|
| 303.5 | ml/g |
chicken broth
|
|
| 303.5 | ml/g |
water
|
|
Directions
Heat the oil in a Dutch oven, over medium high heat, and cook the onion and garlic for about 3 minutes, stirring occasionally, until the onion is crisp tender.
Stir in the remaining ingredients and heat to boiling.
Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender.
