Ratatouille Soup

Name: Ratatouille Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Mediterranean, French, European
Ingredients: 113 grams sliced mushrooms, drained; 591 milliliters peeled, cubed eggplant (about 1 medium); 2 cloves garlic, minced; 1 teaspoon dried Italian seasoning; 822 grams no-salt-added whole tomatoes, undrained and chopped; 118 milliliters freshly grated Parmesan cheese; 0 teaspoons pepper; 1 teaspoons salt; 473 milliliters water; 1 medium zucchini, coarsely chopped

Ratatouille Soup might be just the soup you are searching for. This recipe serves 15. One serving contains 31 calories, 2g of protein, and 1g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn. It is a good option if you're following a gluten free and primal diet. If you have zucchini, no-salt-added tomatoes, seasoning, and a few other ingredients on hand, you can make it.

Instructions

Combine first 9 ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. To serve, ladle soup into individual bowls; sprinkle evenly with cheese.

Ingredients you will need

Vegetable