Summer Vegetable Ratatouille Soup

Name: Summer Vegetable Ratatouille Soup
Prep time: 25 min
Cook time: 6 h 55 min
Total time: 7 h 20 min
Cuisine: European, Mediterranean, French
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; 4 cans (14 oz each) chicken broth; 1 zucchini, cut lengthwise in half, then cut crosswise into slices; 1 baby eggplant, cut lengthwise into quarters, then cut crosswise into slices; Chopped fresh basil leaves, if desired

3 steps

Prep:25minCook:6h 55min

Updated at: Mon, 16 Oct 2023 18:59:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories60.6 kcal (3%)

Total Fat0.8 g (1%)

Carbs10.4 g (4%)

Sugars3.9 g (4%)

Protein5.5 g (11%)

Sodium889.4 mg (44%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

9 servings

6mini pattypan squash

cut into quarters

1yellow summer squash

¼ cupfresh parsley

chopped

1 teaspoonsalt

¼ teaspoonpepper

4 x 14 ozcans chicken broth

1zucchini

cut lengthwise in half, then cut crosswise into slices

1baby eggplant

cut lengthwise into quarters, then cut crosswise into slices

fresh basil leaves

chopped, if desired

Instructions

Step 1

In 5- to 6-quart slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.

Step 2

Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).

Step 3

Stir zucchini and eggplant into squash mixture. If needed, increase heat setting to High; cover and cook about 30 minutes longer or until zucchini and eggplant are tender. Serve topped with basil.