Ratatouille Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium vegetable broth | |
| 2 tablespoons olive oil | |
| ¼ teaspoon black pepper | |
| 1 teaspoon dried basil | |
| 1 (14 oz. ) Can diced tomatoes, no added salt variety | |
| ½ cup zucchini | Washed, trimmed and diced |
| 1 yellow bell pepper | Washed, trimmed and diced |
| ½ cup onion | Peeled, washed, and diced |
| 1 cup Japanese eggplant | Washed, trimmed, and diced |
| ¼ cup fresh basil (optional) | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle heat oil on medium heat. Add onions and bell peppers. Cook until tender | |
| 2 | Add broth, black pepper, dried basil, zucchini, eggplant and tomatoes and bring to a boil. | |
| 3 | Reduce heat and simmer for 20 minutes . Garnish with fresh basil. | Cook until internal temperature reaches 135°F. |
Posted in Soup Recipes
