Saturday, February 4, 2012

Ratatouille Soup (with ground beef)

Here's a super easy, thick and hearty soup... prepare yourself for rave reviews! Note: this is different from the Slow Cooker Ratatouille posted in Oct. 2010

1 medium eggplant, cubed (leave the skin on)
1 large sweet onion, chopped
1 large green pepper, chopped
3 small or 2 medium zucchini, sliced @ 1/4" thick
1 lb.ground beef
1 jar (25oz) spaghetti sauce (I used organic garlic sauce)
4 cups vegetable stock or beef broth
1 tbsp. dried basil
1 cup gluten free pasta (I used Quinoa shells)
Parmesan cheese

In a heavy stockpot or dutch oven, brown the ground beef and drain the fat. Add the chopped onion and green pepper and stir until softened. Stir in the eggplant, zucchini, stock, basil, and sauce. Bring to a boil, reduce the heat and simmer for about 20 minutes. Add the pasta and cook until tender - about 10 more minutes.Serve topped with Parmesan cheese.

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