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Quick & Easy: Ratatouille minestrone

Ratatouille Minestrone

3 tbsp. olive oil, plus more for drizzling

1 small sweet onion, finely chopped

1 large garlic clove, minced

1 large tomato, chopped

½ cup diced jarred roasted red bell pepper

2 large zucchini, diced

1 small eggplant, diced, skin on

4 cups low-sodium vegetable broth

2 cups cooked ditalini or other small macaroni (from 1 cup uncooked pasta)

1 (15-oz.) can white beans, drained and rinsed

2 tbsp. shredded basil leaves, plus whole small leaves for garnish

In a large pot, heat the 3 tablespoons of oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato and red pepper and cook for 1 minute. Stir in diced zucchini and eggplant and cook for 10 to 15 minutes, until eggplant is soft.

Add the broth and 1 cup of water and bring to a boil. Add the pasta, beans and shredded basil and simmer for 5 minutes. Ladle the soup into bowls, garnish with olive oil and basil leaves and serve.

Serves six.

Source: Food & Wine

— Janet K. Keeler

Tampa Bay Times


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