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    Ratatouille Soup


    Source of Recipe


    Unknown

    Recipe Introduction


    This is Great!

    List of Ingredients




    2½ cups peeled -- cubed eggplant
    -- (about 1 medium)
    2 cups water
    2 cans no-salt-added whole tomatoes -- (14½-ounce)
    undrained and chopped
    1 can sliced mushrooms -- (4-ounce) drained
    2 cloves garlic -- minced
    1 medium zucchini -- coarsely chopped
    1 teaspoon dried Italian seasoning
    ½ teaspoon salt
    ¼ teaspoon pepper
    ½ cup freshly grated Parmesan cheese

    Recipe




    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. Yield: 8 (1-cup) servings.

    Per Serving: Calories 63 (29% from fat); Fat 2.0g (Sat 1.2g); Protein
    4.3g; Carbohydrate 8.4g; Fiber 1.4g; Cholesterol 5mg; Sodium 300mg

    "Ratatouille Soup" is from The Cooking Light Lazy Gourmet cookbook. For mor

    Yield:
    "8 Cups"

    Servings 8

    Per serving: 7 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium
    Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

    NOTES : This chunky vegetable combo is a souped-up version of ratatouille--an eggplant and tomato side dish. Using some canned vegetables along with the fresh makes this soup quick and convenient.

    Prep: 15 minutes
    Cook: 30 minutes



 

 

 


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