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Summer Vegetable Ratatouille Soup

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  • Prep 25 min
  • Total 6 hr 55 min
  • Servings 9
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Put your garden veggies to delicious use in this French-inspired soup. Made in a slow cooker, it won't heat up the kitchen!
Sep 8, 2011
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Ingredients

  • 6 mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
  • 4 medium tomatoes, chopped (3 cups)
  • 1 orange bell pepper, cut into bite-size strips
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 7 cups Progresso chicken broth (from two 32-oz cartons)
  • 1 zucchini, cut in half lengthwise, then cut crosswise into slices
  • 1 baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
  • Shredded Parmesan cheese, if desired
  • Chopped fresh basil leaves, if desired

Steps

  • 1
    Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
  • 2
    Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
  • 3
    Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.

Nutrition Information

No nutrition information available for this recipe
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