Ratatouille Soup With Pork and Penne

Name: Ratatouille Soup With Pork and Penne
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 794 grams diced tomatoes; 1 teaspoon dried basil, divided; 118 milliliters dry red wine; 2 garlic cloves, peeled and minced; 1 medium green bell pepper, seeded and cut into small dice; 0 teaspoons fresh ground black pepper; 1 small japanese eggplant, ends trimmed, cut into small dice; 473 milliliters low sodium chicken broth; 2 Tbsps olive oil, divided; 1 medium onion, peeled and finely chopped; 1 teaspoon dried oregano, divided; 8 Tbsps parmesan cheese, grated; 59 milliliters parsley, finely chopped; 237 milliliters penne pasta (or other tube-shaped pasta); 340 grams pork tenderloin, cut into small dice; 1 medium red bell pepper, seeded and cut into small dice; 1 teaspoons salt; 473 milliliters water

Ratatouille Soup With Pork and Penne might be just the main course you are searching for. This recipe serves 6. One serving contains 307 calories, 21g of protein, and 10g of fat. If you have japanese eggplant, olive oil, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe.