Thank you to my dear friend Tita for sending me this recipe AGES ago. Because on Sunday I had the craving to make soup--the kind that simmers for an hour, with the savory scent wafting through your whole house. Ratatouille soup is healthy and delicious... the best combo in my opinion! And perfect for Fall. Note: I altered it a bit, using fresh rosemary instead of a bay leaf, and mushrooms instead of green peppers. And it tasted great.
Ingredients:
1 tbsp and 1 tsp olive or vegetable oil
1 cup chopped onion
2 garlic cloves, chopped
3 cups eggplant cut into 1/4 inch cubes
2 cups canned tomatoes, coarsely chopped
2 cups zucchini, sliced length-wise and cut into 1/2 inch pieces
1/2 cup green bell pepper, chopped
4 cups Water
1 tbsp dried basil
1 tbsp dried oregano
1 bay leaf
2/3 cup orzo
Method:
Ingredients:
1 tbsp and 1 tsp olive or vegetable oil
1 cup chopped onion
2 garlic cloves, chopped
3 cups eggplant cut into 1/4 inch cubes
2 cups canned tomatoes, coarsely chopped
2 cups zucchini, sliced length-wise and cut into 1/2 inch pieces
1/2 cup green bell pepper, chopped
4 cups Water
1 tbsp dried basil
1 tbsp dried oregano
1 bay leaf
2/3 cup orzo
Method:
Heat the oil over medium in a large saucepan. Gently saute the onion and garlic until the onion is beginning to soften, about three minutes. Toss in the eggplant, zucchini, and pepper and sauté, stirring from time to time, for five minutes. Add the water, tomato, and herbs, bring to a boil. Turn down heat to low and simmer for 45 minutes. Add the orzo and continue to simmer until orzo is fully cooked, about 10-15 minutes. Season to your liking (I used a bit of black truffle sea salt, because I'm cool like that).
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