"Ratatouille" Soup Recipe ~

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As a boymom living in Texas, being on a low protein diet definitely has it’s challenges. So when I find a meat-free meal that my carnivores will happily devour, it’s like a dream come true…and it’s even better if I can tie it back to one of our favorite Disney movies! After a few attempts at making standard ratatouille, I learned that my boys loved the flavors of the meal but it was definitely time consuming to make, so I set out to simplify the process and the end result is a deliciously easy soup that has become a regular in our dinner rotation.

The soup starts out with the ratatouille basics, eggplant, yellow squash, zucchini and tomatoes. And from there you can customize it to incorporate more of your favorite veggies and make the dish go further. The prep involves washing and chopping your vegetables into bite size pieces and then sauteing them until they cook down to half their size and have become soft. Then you simply mix in the rest of the ingredients, bring to a boil and reduce to a simmer for 15 minutes. Simple, right?

This recipe is one that my friends and family are always asking for! So give it try with your family and let me know what they think.

– Sheena Fratto; [email protected]
Boymom, part-time vegetarian & Disney specialized travel agent

Easy Ratatouille Soup Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 5 without optional ingredients
Ingredients: 2 tablespoons of olive oil 2 small yellow sqaushes (chopped) 2 small zucchinis (chopped) 1 medium eggplant (chopped) 1 can of fire roasted diced tomatoes & juices (14.5 oz) 1 can of tomato sauce (15 oz) 1 carton of tomato based vegetable broth (32 oz) 2 cloves of garlic (crushed) 2 teaspoons of basil (finely chopped) 1 tablespoon of Italian seasoning Salt & pepper to taste Optional: 8oz carton of fresh mushrooms (chopped), 2 cups of fresh baby spinach, 8oz of carrot chips Instructions: 1) Drizzle 1 tablespoon of olive oil in the bottom of a dutch oven or stock pot. Chop all fresh vegetables into bite sized pieces and layer in pot. 2) Drizzle remaining olive oil and sprinkle all of the herbs over the vegetables, stir to mix and saute over medium heat until vegetables have cooked down to half of their size and have become soft (roughly 10 minutes). 3) Add diced tomatoes, tomato sauce and vegetable broth and stir to mix. Bring to a boil. 4) Reduce heat to low and let simmer uncovered for 15 minutes, stirring occasionally. 5) Serve and enjoy!