Tuesday, August 17, 2010

Ratatouille Soup

If anyone knows me well enough, they know that I am a soup fiend, fanatic, aficionado... I should write and Ode to Soup!  I am aching for some semblance of summer to come back, as of right now, it feels distinctly fall.  It is so cold and rainy outside.  I am not ready for boots and coats just yet!
Aveline has been sick and I think there is nothing more soothing than a nice bowl of soup.  She has been wanting to try eggplant, and when I think of eggplant I think of ratatouille!  So here is my recipe for Ratatouille Soup!

Yellow squash
lots of garlic
1 can White beans
can of cooked, diced tomatoes (I used the garlic oregano ones)
2 Cans of vegetable broth
Kosher salt
Fresh ground pepper
rosemarin, thyme, marjoram, parsley
White cooking wine

Sautee' all of the vegetables in olive oil, salt, pepper and cooking wine.  Add the cans of beans  and tomatoes.  Cook for a little while longer.  Add the herbs to taste.  Add vegetable broth, put the lid on the pot and cook for about 30 minutes.  Serve with crusty bread and grated parmesan to taste.

Hope this makes your day a little cozier.  I know it will make mine!

Queen VII

1 comment:

  1. That looks so delicious! I love lots of veggies in my soup and this looks hearty enough for a meal. Yum!


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