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Ratatouille Soup

Prep time 15 mins
Cook time 30 mins
Yield 8 (1-cup) servings.

Ingredients

  • 2 1/2 cups peeled, cubed eggplant (about 1 medium)
  • 2 cups water
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
  • 1 (4-ounce) can sliced mushrooms, drained
  • 2 cloves garlic, minced
  • 1 medium zucchini, coarsely chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup freshly grated Parmesan cheese

Nutrition Information

  • calories 63
  • caloriesfromfat 29 %
  • fat 2 g
  • satfat 1.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.3 g
  • carbohydrate 8.4 g
  • fiber 1.4 g
  • cholesterol 5 mg
  • iron 0.0 mg
  • sodium 300 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 9 ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. To serve, ladle soup into individual bowls; sprinkle evenly with cheese.

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