Ratatouille Soup

Cuisine: Italian

Category: vegetable

Servings: 6


1 tablespoon olive or vegetable oil
1/4 cup chopped onion (about
1 small)
1 clove garlic, crushed
2-1/4 cups coarsely chopped tomatoes
3 medium)
2 cups 1/2-inch slices zucchini
1 medium)
1/2 cup chopped green bell pepper
1 small)
1/4 teaspoon salt
1/4 teaspoon pepper
1 small eggplant (about
1 pound) cut into 1/2-inch cubes
1 (10-1/2-ounce) can condensed
chicken broth
1 broth can water


Heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are crisp-tender. 6 servings

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