Name: Hearty Mediterranean Ratatouille Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 medium eggplant, diced; 2 cups diced tomatoes (fresh or canned); 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 bay leaf; 1 cup fresh spinach, roughly chopped; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; Juice of 1 lemon; Grated Parmesan cheese for serving (optional)

Description

A vibrant and nutritious ratatouille soup brimming with fresh vegetables and herbs, perfect for any season.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 medium yellow squash, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium eggplant, diced
2 cups diced tomatoes (fresh or canned)
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
1 bay leaf
1 cup fresh spinach, roughly chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Juice of 1 lemon
Grated Parmesan cheese for serving (optional)

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Instructions

In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for about 5 minutes, or until the onion is soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced zucchini, yellow squash, red bell pepper, and green bell pepper. Sauté for about 5-7 minutes until the vegetables begin to soften.
Incorporate the diced eggplant and continue cooking for another 5 minutes.
Add the diced tomatoes, vegetable broth, dried thyme, dried oregano, smoked paprika, salt, pepper, and bay leaf. Bring the mixture to a boil.
Reduce heat and let the soup simmer for 20-25 minutes, until vegetables are tender.
Remove bay leaf and stir in the chopped spinach, fresh basil, parsley, and lemon juice. Cook for an additional 3-5 minutes until spinach is wilted.
Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese if desired.

Notes

This soup is versatile; feel free to add any seasonal vegetables you have on hand.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 7g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 8g
Cholesterol: 5mg