Ratatouille Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 760 milligrams
- Carbohydrates
- 36 grams
- Dietary Fiber
- 8 grams
- Protein
- 11 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
5 tablespoons extra-virgin olive oil
1 onion, thinly sliced
Kosher salt
1 eggplant, cut into 3/4-inch cubes
2 cloves garlic, chopped
1 1/2 pounds tomatoes, roughly chopped
3 cups low-sodium vegetable or chicken broth
Freshly ground pepper
1 yellow squash, cut into 1/2-inch pieces
1/2 cup finely chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)
1 tablespoon fresh lemon juice
Crusty bread, for serving
Directions
- Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and 1/4 teaspoon salt; cover and cook, stirring occasionally, until tender and golden, about 4 minutes.
- Reduce the heat to medium and add the eggplant and garlic. Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening, about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until the tomatoes just start breaking down, about 3 minutes.
- Add the broth, 1/2 teaspoon salt and a few grinds of pepper. Cover and bring to a simmer, then uncover and cook until the eggplant is tender, about 10 minutes. Add the squash and continue simmering until tender, about 5 more minutes; season with salt and pepper.
- Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in a small bowl. Top each bowl of soup with some parsley mixture; serve with bread.