Ratatouille Soup Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 small eggplant, cubed (4 cups)
2 medium zucchini , cut into 1/2 inch slices (2 2/3 cups)
1 medium sweet red pepper , cut into 1 inch pieces (1 cup)
1 medium onion, thinly sliced
5 cloves garlic, sliced
1 tbsp olive oil
1 tsp dried italian seasoning, crushed
1/4 tsp salt
1/4 tsp black pepper
2 (14 oz) cans reduced-sodium chicken broth
3 cups water
1 cup of dried cavatelli
1 (15 oz) can reduced-sodium navy beans, rinsed and drained
2 medium tomatoes, coarsely chopped

Directions:

In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
Meanwhile, in a dutch oven combine the broth and water.
Bring to boiling; add cavatelli.
Return to boiling.
Cook about 12 minutes or until tender.
Reduce heat.
Stir in the beans, tomatoes, and roasted vegetables.
Heat through.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.65 Kcal (614 kJ)
Calories from fat	42.97 Kcal
		% Daily Value*
Total Fat	4.77g	7%
Sodium	257.5mg	11%
Potassium	342.13mg	7%
Total Carbs	21.69g	7%
Sugars	4.97g	20%
Dietary Fiber	4.11g	16%
Protein	5.19g	10%
Vitamin C	36.3mg	61%
Iron	0.2mg	1%
Calcium	33.8mg	3%

Amount Per 100 g
Calories	46.59 Kcal (195 kJ)
Calories from fat	13.65 Kcal
		% Daily Value*
Total Fat	1.52g	7%
Sodium	81.8mg	11%
Potassium	108.69mg	7%
Total Carbs	6.89g	7%
Sugars	1.58g	20%
Dietary Fiber	1.3g	16%
Protein	1.65g	10%
Vitamin C	11.5mg	61%
Iron	0.1mg	1%
Calcium	10.7mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.