Ratatouille Soup

Yummy and very filling soup. It is a meal in itself or you can pair it with some crusty bread.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  small eggplant, cubed (4 cups)
• 2  medium zucchini, cut into 1/2 inch slices (2 2/3 cups)
• 1  medium  sweet red pepper, cut into 1 inch pieces (1 cup)
• 1  medium onion, thinly sliced
• 5  cloves garlic, sliced
• 1  tablespoon olive oil
• 1  teaspoon  dried Italian seasoning, crushed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 (14 ounce) cans reduced-sodium chicken broth
• 3  cups water
• 1  cup  of dried  cavatelli
• 1 (15 ounce) can reduced-sodium navy beans, rinsed and drained
• 2  medium tomatoes, coarsely chopped

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.