Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Ratatouille Soup with Pork and Penne




Source of Recipe


???


List of Ingredients




2 tablespoons olive oil, divided
3/4 lb pork tenderloins, cut into small dice
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 small Japanese eggplant, ends trimmed,cut into small dice
1 medium red bell pepper, seeded and cut into small dice
1 medium green bell pepper, seeded and cut into small dice
1 (28 ounce) can peeled and diced tomatoes
1 teaspoon dried basil, divided
1 teaspoon dried oregano, divided
1/2 cup dry red wine
2 cups low sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup penne pasta (or other tube-shaped pasta)
1/4 cup finely chopped parsley
8 tablespoons grated parmesan cheese


Recipe



In a large pan, heat 1 tablespoon olive oil over medium-high heat.
Add pork and brown.
Remove from the pan and set aside.
Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
Bring to a boil, reduce heat and simmer 20 minutes.
Add pork, broth, water, salt and pepper.
Simmer 30 minutes.
Cook pasta according to package directions, then drain.
Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
Stir in parsley and garnish each serving with Parmesan.