Description
A flavorful and healthy Ratatouille Soup made with fresh vegetables and herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the zucchini, yellow squash, eggplant, and red bell pepper to the pot. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are slightly softened.
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried basil, dried oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves if desired.
Notes
- For a heartier soup, add cooked lentils or chickpeas for extra protein and fiber.
- To enhance the flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg