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Ratatouille Soup

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“Yummy and very filling soup. It is a meal in itself or you can pair it with some crusty bread.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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