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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