Macaroni Ratatouille Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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I combined two Ratatouille recipes from zaar to make this one my family enjoys. I can't even tell you which two recipes as I can't find the papers. So - if you recognize any of the ingredients as from your recipe - I thank you for your inspiration in creating a new family favorite for us! This recipe also freezes really well. Yield is approximate. Ingredients:
1/2 lb sausage |
1/2 lb hamburger (i used elk or deer) |
1 onion, chopped |
2 garlic cloves |
2 sliced carrots |
1 sliced celery |
1 quart tomato, pureed |
28 ounces beef broth |
1 medium eggplant, peeled and diced |
3/4 cup uncooked macaroni |
1/2 teaspoon oregano |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
1/2 teaspoon ground nutmeg |
1 tablespoon dried parsley |
parmesan cheese, for topping if desired (optional) |
Directions:
1. Spray dutch oven with vegetable spray.
2. Cook meat, onion and garlic until meat is done.
3. Add carrots, celery, tomatoes, broth, eggplant, oregano, salt, sugar, pepper, nutmeg and parsley.
4. Cover and simmer for about 30 minutes.
5. About 15 - 20 minutes before serving - add macaroni.
6. Simmer until pasta is cooked.
7. Garnish with parmesan cheese.
8. * I served this with french bread.
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