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Ingredients
| ground beef: 1 lb |
| Italian seasoning: 24 oz |
| chicken broth: 10.5 oz |
| water: 2 cups |
| eggplants (cubed): 1 cup |
| baby zucchini: 1 whole zucchini (cut into cubes) |
| green sweet peppers: 1 whole pepper (chopped) |
| pasta (spaghetti): 6 oz (uncooked) |
Ratatouille Soup
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
5 serving(s)
Tags
- Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
- Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.