Ratatouille and pasta soup

Name: Ratatouille and pasta soup
Yield: 6 portion(s)
Ingredients: Parmesan flakes for serving; 0.5 tsp Dried thyme; 1 l Vegetable broth; 1 Medium sized Eggplant; 1 Large green pepper chopped; 1 Big red pepper chopped; 1 Large onion chopped; 1 tsp Dried oregano; 2 can (a 400 g) chopped tomatoes; 2 clove Garlic crushed; 2 tbsp Olive oil; 3 Zucchinier in slices; 45 g Fusilli (pasta)

Soups

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Ratatouille and pasta soup

		Parmesan flakes for serving
0.5	tsp	Dried thyme
1	l	Vegetable broth
1		Medium sized Eggplant
1		Large green pepper chopped
1		Big red pepper chopped
1		Large onion chopped
1	tsp	Dried oregano
2	can	(a 400 g) chopped tomatoes
2	clove	Garlic crushed
2	tbsp	Olive oil
3		Zucchinier in slices
45	g	Fusilli (pasta)

Instructions for Ratatouille and pasta soup

To prepare the Ratatouille and pasta soup recipe, please follow these instructions:

Chop the Aubergine. To remove the Eggplant pieces in mind-wondering taste added a strainer, and they sprinkled liberally with salt. Set aside in my 20-30. and then rinsed thoroughly, and then blot with paper towels.

Heat the oil in a large pan and fry the onion over moderate heat for 10 minutes, or until soft and lightly browned. Add the peppers, garlic and zucchinier and stir-fry for 5 min.

Tomatoes, spices and vegetable broth added, let it come to a boil, turn down the heat and let simmer for 10 minutes, or to the vegetables are tender. Add the fusillierne and let them cook with in 15 min, or until customize tender.

Tips:
Serve with parmesan cheese. This soup can also be served with Italian bread.

Ratatouille and pasta soup

Ingredients for Ratatouille and pasta soup

Instructions for Ratatouille and pasta soup

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