Hearty Italian Ratatouille Soup

Delight in the comforting flavors of rustic Italy with this Hearty Italian Ratatouille Soup, a vibrant medley of fresh, garden-inspired vegetables simmered to perfection in a fragrant tomato broth. Featuring tender eggplant, zucchini, yellow squash, and red bell pepper, this nourishing soup is infused with the timeless herbs of basil and oregano for an authentically Italian taste. Ready in just one hour, it's an ideal vegetarian option for weeknight dinners or cozy gatherings. Finish it off with a garnish of fresh basil and a sprinkle of grated Parmesan for a burst of richness in every spoonful. Pair with crusty bread for an irresistible, wholesome meal that's as satisfying as it is flavorful. Ideal for those seeking a healthy, hearty soup recipe packed with seasonal produce!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 medium eggplant, diced into 1-inch cubes
• 2 medium zucchini, sliced into half-moons
• 1 large red bell pepper, diced
• 1 medium yellow squash, sliced into half-moons
• 28 ounces canned diced tomatoes, with juice
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley, finely chopped
• 5 leaves fresh basil leaves, for garnish
• 0.25 cups grated Parmesan cheese, for serving

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 4

Add the diced eggplant to the pot and cook for 5 minutes, stirring to prevent sticking.

Step 5

Stir in the zucchini, yellow squash, and red bell pepper, cooking for another 5-6 minutes, until the vegetables begin to soften.

Step 6

Add the canned diced tomatoes, including their juice, and stir to combine.

Step 7

Pour in the vegetable broth and bring the mixture to a gentle boil.

Step 8

Stir in the dried basil, dried oregano, salt, and black pepper.

Step 9

Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, stirring occasionally.

Step 10

Taste the soup and adjust seasoning with more salt or pepper if needed.

Step 11

Stir in the fresh parsley just before serving.

Step 12

Ladle the soup into bowls, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese.

Step 13

Serve the soup warm, alongside crusty bread if desired.

Nutrition Facts

Serving size	(3032.3g)

Amount per serving	% Daily Value*
Calories	1259.0

Total Fat 56.7g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 47.6mg	0%
Sodium 6285.2mg	0%
Total Carbohydrate 146.4g	0%
Dietary Fiber 40.0g	0%
Total Sugars 65.0g
Protein 58.9g	0%

Vitamin D 0IU	0%
Calcium 1102.6mg	0%
Iron 14.2mg	0%
Potassium 6057.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 17.7%

Carbs: 44.0%