End-Of-Summer Ratatouille Soup
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 1-2 hrs
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup chopped leeks
2 cloves garlic, minced
1 medium eggplant, diced
6 cups water
2 medium zucchini, diced
1 medium red or green bell pepper, diced
2 pounds ripe tomatoes, chopped
1 teaspoon paprika
1 1/2 cup cooked small pasta (such as tiny shells or tubes)
12 basil leaves (regular, or try dark opal or purple ruffles)
2 tablespoons chopped fresh parsley
1 teaspoon fresh thyme leaves
OR
1/4 teaspoon dried thyme
salt and freshly ground black pepper, to taste
Directions:
Heat the olive oil in a large soup pot or Dutch oven. Add the leeks and garlic and saute over medium heat for a minute or two, until the garlic becomes fragrant.
Add the eggplant and the water. Bring to a simmer, then lower the heat and simmer, covered, for 5 minutes.
Add the zucchini, bell pepper, tomatoes, and paprika. Simmer until the vegetables are tender, about 15 to 20 minutes.
Remove from the heat and stir in the pasta, fresh herbs, salt and pepper. Let stand for an hour or two before serving to allow flavor to develop.
Taste to correct seasonings. Heat through before serving.
Cook's Notes: Dark opal basil and purple ruffles basil are commonly available as seedlings at garden centers and make beautiful herb garden or windowsill plants. They taste much the same as regular basil, though perhaps a bit more peppery. Substitute regular basil in this recipe if these varieties are unavailable to you.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1551/End-Of-Summer-Ratatouille-Soup115498.shtml
Recipe ID: 86371
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