Ratatouille Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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 tablespoon olive oil
• 1 teaspoon dried italian seasoning, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14 ounce) cans reduced-sodium chicken broth
• 3 cups water
• 1 cup of dried cavatelli
• 1 (15 ounce) can reduced-sodium navy beans, rinsed and drained
• 2 medium tomatoes, coarsely chopped

Recipe

• 1 in a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
• 2 in a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
• 3 bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
• 4 meanwhile, in a dutch oven combine the broth and water.
• 5 bring to boiling; add cavatelli.
• 6 return to boiling.
• 7 cook about 12 minutes or until tender.
• 8 reduce heat.
• 9 stir in the beans, tomatoes, and roasted vegetables.
• 10 heat through.