Ratatouille Minestrone

Serving Size: 6
Total Time:

This is a terrific way to use leftover cooked vegetables. They get stirred into a flavorful, healthy broth along with pasta and beans.

Ingredients

  • 2 Tbsp olive oil, plus more for drizzling
  • 1 small sweet onion, finely chopped
  • 1 large garlic clove, minced
  • 1 large tomato, chopped
  • 4 cup low-sodium chicken or vegetable broth
  • 2 cup cooked ditalini or other small macaroni (from 1 cup uncooked pasta)
  • 1 15-ounce can white beans, drained and rinsed
  • 3 cup leftover Ratatouille Spirals or other roasted or grilled vegetables
  • 2 Tbsp shredded basil leaves, plus whole small leaves for garnish

Directions

  1. In a large pot, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and 1 cup of water and bring to a boil. Add the pasta, beans, Ratatouille Spirals and shredded basil and simmer for 5 minutes. Ladle the soup into bowls, garnish with olive oil and basil leaves and serve.

20 Healthy French Recipes
Best Stews and One Pot Dishes
Delicious Vegetarian Soups
20 Salad Recipes
12 Delicious Vegetable Side Dishes

Recipe Credit: Grace Parisi
Image Credit: Con Poulos