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Ratatouille Soup

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Submitted by trinnyg

YIELD

6 servings

PREP

15 min

COOK

20 min

READY

35 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
SMALL SMALL ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
crushed
1 1
SMALL SMALL EGGPLANT
cut into 1/2 inch cubes *
3 3
MEDIUM MEDIUM TOMATOES
coarsely chopped
1 1
MEDIUM MEDIUM ZUCCHINI
cut into 1/2 inch slices
1 1
SMALL SMALL GREEN BELL PEPPERS
chopped
¼ 1.3
TEASPOON ML SALT
10 ½ 303.5
OUNCES ML/G CHICKEN BROTH
10 ½ 303.5
OUNCES 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 60 43% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 183mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 41%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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