Thursday, February 25, 2010

Ratatouille Soup



Vegetable cooking spray

1 t. vegetable oil
1 med. onion, chopped
1 clove garlic, minced
1 med.green pepper, seeded and chopped
1/3 c. chopped celery
1 (1-lb.) eggplant, peeled and cut into 1/2 in. cubes
1 med. zucchini, sliced
1 (16-oz) can whole tomatoes, undrained and coarsely chopped
1/2 t. dried whole oregano
1/4 t. pepper
1/4 t. dried whole basil
2 c. no-salt added tomato juice
1 c. water
2 T. plus 2 t. grated Parmesan cheese

Coat a large Dutch oven with cooking spray; add oil.

Place over medium-high heat until hot.

Add onion, garlic, green pepper, and celery, and sauté 5 minutes.

Add eggplant and sauté an additional 5 minutes, stirring occasionally.

Stir in zucchini and next 6 ingredients; cover, reduce heat, and cook 15 minutes or until vegetables are tender, stirring occasionally.

Spoon soup into individual serving bowls.

Sprinkle 1 t. Parmesan cheese over each serving.

YIELD: 8 cups
67 calories per 1 cup serving



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If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns

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