French

Ratatouille with Cannellini Beans takes 20 minutes to prepare.

Ratatouille with Cannellini Beans takes 80 minutes to cook.

Ratatouille with Cannellini Beans makes 8 servings.

The ingredients for Ratatouille with Cannellini Beans are:

Canned Tomatoes, 3.5 cup
Zucchini, 2 cup, diced
Yellow squash; 2 cup, diced
Eggplant, fresh, 4 cup, cubes
Onions, raw, 1 cup, chopped
Garlic, 6 cloves
Pepper, black, 1 tsp
Morton Salt - Lite Salt, 1 tsp
Basil, 4 tbsp
Oregano, ground, 1 tbsp
Crushed Red Pepper, .25 tsp
Cannellini Beans (White Kidney Beans), 15 oz can

Here is how you make Ratatouille with Cannellini Beans:

1.Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.2.Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Adjust seasonings. Drizzle with olive oil just before serving.Serving Size: 8 - 2 cup servicesNumber of Servings: 8Recipe submitted by SparkPeople user LIKES2CYCLE.

The nutritional information for Ratatouille with Cannellini Beans is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.6

• Total Fat: 1.4 g
• Cholesterol: 0.0 mg
• Sodium: 409.8 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 7.2 g
• Protein: 5.8 g

Ratatouille with Cannellini Beans is French cuisine.

The dietary needs meet for Ratatouille with Cannellini Beans is Vegetarian