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Ratatouille Soup
2 Tablespoons Olive oil
1 medium Onion, diced
1 small Green bell pepper, seeded and diced
1 teaspoon Garlic, minced
1 small Zucchini, diced
1 small Eggplant, peeled and diced
2 cups Tomatoes, diced
2 cups Tomato juice
2 cups Chicken broth
2 cups Water
2 Tablespoons Basil, fresh, chopped
Salt and pepper to taste
Heat the oil in a heavy soup. Add the onion, pepper and garlic. Cook until just soft. Add the zucchini and eggplant. Cook for 3 minutes.
Add the remaining ingredients. Bring to a boil. Reduce the heat and simmer for 40 minutes. Serve warm. Serves 4-6
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