A new twist on an old classic.
I have been really into making soups lately and I have fallen in love with this one in particular. Even though ratatouille is a vegetarian dish, it is so filling I forget there’s no meat in it. If you do want to add meat into this dish I would recommend tiny shrimp or thinly sliced italian sausage.
|1 eggplant||2 zucchini|
|15 oz can diced tomato||1 orange bell pepper diced|
|15 oz. cannellini beans||24 oz. vegetable broth|
|1/4 cup parmesan cheese (optional)|
|1 red bell pepper||1 tsp. black pepper|
|1/2 cup diced onion diced||1/2 tsp. garlic powder|
|1/2 cup diced celery||1 tsp. italian seasonings|
|16 oz. gnocchi||1 tsp. dried basil|
|15 oz. black pitted olives||1/2 tsp. garlic powder|
Peel and slice the eggplant into 1 – 1 1/2 inch cubes. Leave the skin on the zucchini and also cut into 1 – 1 1/2 inch cubes.
Place in a skillet and set on medium low heat, cover and let simmer for 10-15 minutes. the eggplant will darken slightly and the zucchini will become softer and slightly darker.
While the eggplant and zucchini are cooking dice up the red and orange bell peppers along with the onion and celery. In a large pot add in the diced vegetables along with the diced tomato, cannellini beans and olives. Add the vegetable broth and cook at medium high heat.
When the eggplant and zucchini are done cooking transfer them to the pot. Add in the gnocchi and continue cooking on medium heat for 12 minutes.
Once soup is laddled into a bowl, top it off with some parmesan cheese and enjoy your healthy meal!
If you enjoyed this meal idea, be sure to go check out my recipe for Shepherd’s Pie! If you want to stay up to date with the most recent posts, go check out the official Millennial Life Blog Facebook page!