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Ratatouille Soup
http://www.theperfectpantry.com/2012/08/ratatouille-soup-recipe.ht...
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Ingredients
categorized
original
2 Tbsp olive oil
1 onion, diced
1 eggplant (approx. 12 oz), peeled and cut into 2x1/4-inch strips
1 zucchini, cut into 2x1/4-inch strips
1 cup chopped green beans (cut into 2-inch lengths)
1/2 green (or red) bell pepper, seeds and ribs removed, cut into 2x1/4-inch strips
2 cloves garlic, minced
2 Tbsp red wine vinegar
1 15-oz can tomato sauce
1 Tbsp minced fresh oregano
1 tsp sugar, or to taste
1/2 tsp fresh black pepper, or more to taste
1 small Parmigiano-Reggiano cheese rind (omit for vegan soup)
1 cup vegetable stock or water
2 tomatoes, diced
1 Tbsp minced fresh basil
Kosher salt, to taste
Shredded Cheddar, Monterey Jack or Parmigiano-Reggiano cheese, for garnish (optional)
Ingredients
categorized
original
This recipe is
vegetarian
This recipe is
gluten-free
Produce
(or red) bell pepper, green
(
1/2
)
Basil, fresh
(
1
Tbsp
)
Eggplant (approx. 12 oz)
(
1
)
Garlic
(
2
cloves
)
Green beans
(
1
cup
)
Onion
(
1
)
Oregano, fresh
(
1
Tbsp
)
Tomatoes
(
2
)
Zucchini
(
1
)
Condiments
Red wine vinegar
(
2
Tbsp
)
Tomato sauce
(
1
15-oz can
)
Cooking & Baking
Black pepper, fresh
(
1/2
tsp
)
Kosher salt
(
1
)
Olive oil
(
2
Tbsp
)
Sugar
(
1
tsp
)
Drinks
Vegetable stock or water
(
1
cup
)
Dairy
Cheddar
(
1
)
Parmigiano-reggiano cheese, small
(
1
)
Preparation
Read recipe preparation on
theperfectpantry.com
The Perfect Pantry
www.theperfectpantry.com
All 649 recipes
Social Stats
43.8
Rating
1-100
7
Tweets
10
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0
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Views
84
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Recipe Stats
Published August 16, 2012 (6 months ago).
58 people saved this recipe.
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