Appetizers / Soups / Salads

Cathy's Minestrone-Ratatouille Soup takes several minutes to prepare.

Cathy's Minestrone-Ratatouille Soup takes several minutes to cook.

Cathy's Minestrone-Ratatouille Soup makes 10 servings.

The ingredients for Cathy's Minestrone-Ratatouille Soup are:

2 cans Swanson 99% fat free chicken broth
1 can Swanson vegetable broth
1 can Muir Glen Italian style diced tomatoes w/juice
1 can (14 oz) Northern Beans, drained
3/4 C elbow macaroni (uncooked)
2 1/2 Tbsp olive oil
1 lg eggplant, diced, peel on
3 lg carrots, sliced or in small chunks
2 medium stalks celery, sliced
4 cloves garlic, diced
1/2 lg sweet onion, chopped to your preference
1/2 Red bell pepper, chopped to your preference
1/2 Yellow bell pepper, chopped to your preference
1/2 Orange bell pepper, chopped to your preference
1/2 head Napa Cabbage, sliced to your preference

Salt & Pepper to taste

Here is how you make Cathy's Minestrone-Ratatouille Soup:

Cook macaroni about 6 minutes, drain and set aside.Combine eggplant, carrot, celery, garlic, onion. Drizzle with olive oil, sprinkle with salt and pepper, and roast in oven at 350 degrees for approximately 30 minutes.Combine broths in crock pot, and heat until hot. About 1 hour before serving, stir in beans, roasted veggies, and peppers. About 1/2 hour before serving, stir in macaroni and cabbage.Enjoy!(You can also cook on the stove top - no need to pre-cook macaroni)Serving Size: 10 (or so) 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user CATHYKIRCHNER.

The nutritional information for Cathy's Minestrone-Ratatouille Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 168.1

• Total Fat: 4.0 g
• Cholesterol: 1.8 mg
• Sodium: 604.2 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 5.5 g
• Protein: 6.7 g