Ratatouille Soup – Meatless Monday by FN Dish Editor in Recipes, August 1st, 2011
This simple French recipe from Food Network Magazine puts some of the season’s best produce to great use. Diced eggplant, zucchini and bell peppers are sauteed with garlic, onions and Herbes de Provence to create an aromatic mixture. Combine everything with San Marzano tomatoes and you’ve got yourself a hearty meatless meal. Try serving this soup cold for a chunky spin on gazpacho.
Editor’s Note: Make sure you use vegetable broth instead of chicken.
Get the recipe: Ratatouille Soup
Related: Summer Produce Guide
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Tags: meatless monday, ratatouille
I made a soup similar to this and it was the bomb!
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Oil your hands with a bit of vegetable oil and then form the beef mixture into 1 inch size meatballs.
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