RUSTIC ROASTED RATATOUILLE SOUP
Roasting the vegetables lends incredible flavour to this recipe. The vegetables become super silky and rich.
Categories Dinner,Lunch,Appetizers
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
- Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
- While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
- Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
- Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
Nutrition Facts : Calories 23 kcal
RUSTIC ROASTED RATATOUILLE SOUP
Make an unforgettable lunch or a warming dinner party starter in one short hour with this hearty French-inspired soup. Based on the classic roasted vegetable dish, this soup is ultra filling and features a beautiful array of colors that will impress guests. Roasting the vegetables first makes them super silky and rich adding incredible flavor to this recipe. Parchment lining the pans keeps the veggies from sticking and virtually makes this a one-pot dish due to the lack of clean-up needed on the baking sheets. Serve this soup alongside some crispy French bread.
Categories Lunch
Time 1h10m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Arrange oven racks in bottom 1/3 of oven. Preheat oven to 450°F. Line two rimmed baking sheets with parchment paper.
- Spread eggplant in an even layer on one prepared baking sheet; lightly coat with cooking spray and season with 3/4 tsp salt. Spread zucchini and peppers across second prepared pan; lightly coat with cooking spray and season with 3/4 tsp salt. Roast until lightly browned, stirring and rotating pans halfway through, 35-40 minutes.
- While vegetables roast, heat oil in a large soup pot over medium-low heat. Add onion and remaining 1/2 tsp salt; cook, stirring frequently, until extremely soft, 10 minutes. Add garlic, red pepper flakes, fennel seed and Italian seasoning; cook, stirring a few times, 1 minute.
- Add tomatoes and broth to pot; stir and bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10-15 minutes.
- Add roasted vegetables to pot; stir and cook for flavors to meld, 5 minutes. Stir in basil.
- Serving size: 1 cup
Nutrition Facts : Calories 23 kcal
CIAMBOTTA (GIAMBOTTA)
Italian vegetable stew known as ciambotta (or giambotta) is a wonderful way to celebrate summer produce in a hearty vegetarian meal that can be customized based on what you have on hand.
Provided by Gina Matsoukas
Categories Main Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Add olive oil to a large pot or Dutch oven and place over medium heat.
- Once hot, add the onions and cook for 5 minutes until starting to soften.
- Add the garlic and cook an additional minute until fragrant.
- Add the potatoes and eggplant, stir to toss with the onions and garlic and let cook for another 5 minutes.
- Add chopped tomatoes, zucchini and bell peppers, toss to combine, cover with a lid and let cook for 15 minutes, stirring occasionally.
- Remove lid, season to taste with salt and pepper, add the basil and parsley and cook an additional 5 minutes.
- Serve as desired with crusty bread, over rice, with added white beans, etc.
Nutrition Facts : Calories 216 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
HEARTY ITALIAN RATATOUILLE SOUP
Make and share this Hearty Italian Ratatouille Soup recipe from Food.com.
Provided by Sarah_Star
Categories Beans
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in large pot, and saute onion.
- Remove casings from Italian sausage and cut up into 1 inch pieces, add to pan.
- Cook sausage until brown about 10 minutes, remove from pan and drain half the fat.
- Add the zucchini, squash, eggplant, red pepper, mushrooms and salt and pepper. Cook until tender, about 5 minutes.
- Add the chicken broth, stewed tomatoes, and sausage to the pot, and bring to a boil.
- Reduce heat to medium/low - low to a simmer for 20-25 minutes until vegetables are tender and sausage is cooked through.
- Stir in fresh basil in last 5 minutes.
- You can reduce the fat and calories by using a turkey based sausage, or make this a vegetarian dish by using a soy/tofu sausage or even garbanzo beans.
RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
- Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
- Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
HEARTY ITALIAN SOUP
Macaroni and Italian sausage makes this tomato-veggie soup thick and hearty. "It offers a nice change of pace from my chili recipe," notes Robin Sabrowsky of Plymouth, Wisconsin.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.
Nutrition Facts : Calories 122 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 943mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 2g fiber), Protein 5g protein.
HEARTY ITALIAN MEATBALL SOUP
A very hearty, flavorful soup. Use whatever small shaped pasta you like.
Provided by Suzanne Call
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 30.8 g, Cholesterol 49.3 mg, Fat 8.9 g, Fiber 3.2 g, Protein 16.7 g, SaturatedFat 3.2 g, Sodium 498.1 mg, Sugar 1.2 g
SOUTHERN ITALIAN RATATOUILLE
This was adopted from the Recipezaar account. After having made this recipe I have made several changes to better suit my tastes.
Provided by Sarah
Categories Stew
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes.
- Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours.
- Stir though spinach one handful at a time until wilted.
- Add olives, and leave to heat through 20 minutes.
- Serve!
Nutrition Facts : Calories 137.6, Fat 10.2, SaturatedFat 1.4, Sodium 180.3, Carbohydrate 11.3, Fiber 3.7, Sugar 5.3, Protein 3.1
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