RATATOUILLE SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
- Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
- Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.
TOMATO MACARONI SOUP
A great old-fashioned soup recipe;true comfort food. You can make this in your slow cooker in the morning, leave it on Low, but add the macaroni the last 1/2 hour only. Sprinkle on freshly grated parmesan cheese and enjoy a taste of yesterday.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter.
- Add onion,carrots, celery and celery leaves and sauté until softened.
- Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
- Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
- Taste and add salt and pepper.
HEALTHY RATATOUILLE SOUP
Loaded with summer vegetables, this hearty and healthy ratatouille soup is low calorie and satisfying. It makes a great vegetarian meal with some warm fresh bread and cheese.
Provided by Cheryl
Categories Soup
Time 40m
Number Of Ingredients 15
Steps:
- PREPARE VEGETABLES: Cut onion, red bell pepper, eggplant and zucchini into 2 inch/5 cm. chunks. If using a food processor to speed up chopping, you might need to do two batches. First, process garlic. Then add half the vegetables and pulse several times until chopped into small pieces. (you may still be left with a few pieces that need to be cut further with a knife). Repeat with remaining vegetables. Alternatively, use a knife to mince garlic and dice vegetables.
- MAKE SOUP: Heat olive oil to medium-high heat in a large pot. Add chopped vegetables and garlic. Cook for 5-7 minutes stirring occasionally. Add tomatoes with juices, broth, basil and seasonings. Bring to boil, then reduce heat and simmer for 20 minutes or until vegetables are tender soft. Stir in fresh spinach until wilted, about 30 seconds. Taste and adjust seasonings including optional pinch of sugar, a splash of cream and/or pinch of red pepper flakes. If soup is too thick, add additional water or broth to taste. Note 4 for variations.
- FINISH SOUP AND SERVE: Prepare side dish, topping or garnish for soup if you like, Note 3. Ladle soup into bowls. Add one of the optional toppings as desired or serve with hot fresh bread.
Nutrition Facts : Calories 184 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 1225 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
RATATOUILLE SOUP WITH QUINOA
This Ratatouille soup is vegan and also gluten free. A low calorie soup that is satisfying.
Provided by Robin Gagnon
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Toss the eggplant, zucchini, and onion in oil. Then place in a preheated (med-high) dutch oven or soup pot.
- Saute for about 2 minutes, then add garlic, quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
- Add the stock, then add tomatoes and peppers, stir.
- Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
- Serve with fresh chopped basil or grated cheese.
Nutrition Facts : Calories 90 kcal, Carbohydrate 16 g, Protein 3 g, Fat 2 g, Sodium 664 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
PASTA RATATOUILLE
Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
- Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
- Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.
Nutrition Facts : Calories 440, Carbohydrate 70 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 9 g, Protein 17 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 700 mg, Sugar 8 g
TOMATO MACARONI SOUP
I have made this from scratch for years and my kids used to love it and I still make it just for myself. I use two cups or more of home canned tomatoes.
Provided by Norma Barton
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 5
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large saucepan combine cooked macaroni, milk, margarine and salt and pepper. Then stir in tomatoes. Cook over medium heat until quite hot.
Nutrition Facts : Calories 229.7 calories, Carbohydrate 25.8 g, Cholesterol 11.7 mg, Fat 9.7 g, Fiber 1.6 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 262.5 mg, Sugar 9.2 g
RATATOUILLE & RICOTTA MACARONI
This is a deconstructed twist on macaroni cheese with a layer of Mediterranean veg using Italian ricotta, so you don't have to make a traditional sauce
Provided by Sara Buenfeld
Time 1h
Number Of Ingredients 11
Steps:
- Tip the tomatoes into a pan with a can of water, the tomato purée, garlic, olives and bouillon. Add the aubergine and courgettes, then cover and simmer for 30 mins until the veg are tender.
- Meanwhile, mix the ricotta and basil together in a small bowl with plenty of black pepper.
- Boil half of the pasta following pack instructions, then drain, reserving some of the cooking water. Tip into a bowl and toss with half the ricotta mixture and a couple of spoonful of pasta water, adding more to loosen if needed. Spoon half the ratatouille and the penne into two pasta bowls and sprinkle with half the parmesan and basil leaves. Cover and chill the remaining ratatouille, basil and ricotta for another night. Will keep chilled for up to three days. When ready to serve again, warm the ratatouille in a pan over a low heat and continue with the method from step 3.
Nutrition Facts : Calories 456 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 10 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 0.98 milligram of sodium
RATATOUILLE SOUP
A luscious, creamy, healthy soup made from leftover ratatouille veg.
Provided by Nicky Corbishley
Categories Lunch
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Add in the courgette/zucchini, butternut squash and red onion and cook on a medium heat for 2-3 minutes, stirring a couple of times. Add in the tomatoes and lentils, give everything a good stir and cook for a further minute. Add in the stock, stir, bring to the boil and then gently simmer for 15-20 minutes until your lentils are very soft. Remove the pan from the heat and blend the contents using a stick blender. Stir through the cheese and the salt and pepper.
- Divide between four bowls and top with any leftover ratatouille and the remaining cheese.
Nutrition Facts : ServingSize 357 g, Calories 289 kcal, Carbohydrate 34 g, Protein 13.2 g, Fat 12.9 g, SaturatedFat 5.9 g, Cholesterol 26 mg, Sodium 171 mg, Fiber 8.8 g, Sugar 7.6 g
ROASTED RATATOUILLE SOUP
Rich, satisfying soup that is perfect for eating freshly made and for freezing in batchesSyn-free
Provided by Pip.Payne
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 180c
- Put everything apart from the vegetable stock into a deep baking tray and mix together
- Pop into the oven and bake for 1 hour, stirring once half way through
- Pop the ratatouille into a large, deep pan, season to taste with salt and pepper and pour in the vegetable stock.
- Using a hand blender, blend up the vegetables into the soup. Double check the seasoning (if it tastes a little flat you may need some more salt!)
MACARONI RATATOUILLE SOUP
Make and share this Macaroni Ratatouille Soup recipe from Food.com.
Provided by Kayakgirl in Anchor
Categories Stocks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook sausage, onions, garlic and oregano. Spoon off fat.
- Put above mixture in large stock pot. Add tomato soup, broth, water, eggplant and pepper. Heat to a boil. Reduce heat cook for 15 minutes, stirring occasionally.
- Stir in macaroni, cook 10 minutes or until pasta is soft.
- Garnish with Parmesan Cheese and enjoy.
Nutrition Facts : Calories 226.4, Fat 7.6, SaturatedFat 2.7, Cholesterol 23.2, Sodium 1217, Carbohydrate 24.9, Fiber 4.3, Sugar 9.2, Protein 17
RATATOUILLE SOUP
Steps:
- 1. For the soup, chop veg into even sizes and add to pot with oil, spices and garlic and cook till tender. 2. Blitz till smooth and leave aside. 3. Boil pasta till al-dente. 4. For the veg garnish, in a pan, drizzle some oil and heat. 5. Then add diced veg to cook till tender, with seasoning. 6. Add pasta to soup and mix well, checking seasoning. 7. Spoon soup into bowls, drizzle over some cream, garnish with veg. 8. Serve with crusty bread. For extra garnish, flash fry a few sage leaves and place atop veg garnish.
END-OF-SUMMER RATATOUILLE SOUP
Provided by carie
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- 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.
RATATOUILLE SOUP
Are you looking for a hearty soup that doesn't take all day to make? Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 45 minutes.
Provided by Allrecipes Member
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
- Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
Nutrition Facts : Calories 365 calories, Carbohydrate 34.9 g, Cholesterol 56.8 mg, Fat 15 g, Fiber 6.8 g, Protein 21.6 g, SaturatedFat 5.4 g, Sodium 1082 mg, Sugar 15.3 g
More about "macaroni ratatouille soup recipes"
10 BEST TOMATO MACARONI SOUP RECIPES | YUMMLY
From yummly.com
CAPONATA-TOUILLE PASTA RECIPE | GOOP
From goop.com
Servings 4Category Recipes
- Heat a few tablespoons of the olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring frequently, until it becomes tender and translucent, about 8 minutes. Add a pinch of salt and the onion. Cook until tender, another 8 minutes or so. Then add the bell peppers and zucchini and cook for another 10 minutes or so, adding a little extra olive oil if needed. Last, add the cherry tomatoes, capers, olives, and chili flakes and let that come to a strong simmer.
- While the sauce simmers, bring a pot of water to a boil and cook the pasta according to the package directions.
- A few minutes before serving, add the vinegar and spinach to the sauce, folding it in so the spinach wilts. Taste for seasoning and add salt as needed. Add the cooked pasta to the skillet and toss well to coat.
CLASSIC RATATOUILLE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
4/5 (1)Total Time 1 hrCategory Dinner, Main DishCalories 91 per serving
RATATOUILLE MINESTRONE RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 6Total Time 30 minsCategory Vegetable Soup
ROASTED RATATOUILLE PASTA | RECIPES | GOODTOKNOW
From goodto.com
3.3/5 (70)Estimated Reading Time 1 minServings 4Calories 446 per serving
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
SEARCH FOR RECIPES
From foodnetwork.co.uk
MACARONI RATATOUILLE SOUP RECIPE - FOOD.COM
From pinterest.co.uk
RECIPES ACROSS THE MILES: MACARONI RATATOUILLE SOUP
From recipesacrossthemiles.blogspot.com
BEST COOKING CARROT RECIPES: MACARONI RATATOUILLE SOUP
From worldbestcarrotrecipes.blogspot.com
SOUP RECIPES ON TIKTOK — BRIT + CO - BRIT + CO
From brit.co
RATATOUILLE AND TOMATO SOUP PASTA – SNAP!N
From snapin.in
RECIPES ACROSS THE MILES: MACARONI RATATOUILLE SOUP | SOUP ...
From pinterest.com
MACARONI RATATOUILLE SOUP RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love