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Summer Vegetable Ratatouille Soup

summer vegetable ratatouille soup Side French
Summer Vegetable Ratatouille Soup
  • 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! ...MORE + LESS -

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

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  • 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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