Ratatouille Soup

• 1 teaspoon vegetable oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 medium-size green pepper, seeded and chopped
• 1/3 cup chopped celery
• 1 (1 pound) eggplant, peeled and cut into ½-inch cubes
• 1 medium zucchini, sliced
• 1 (16 oz.) can whole tomatoes, undrained and coarsely chopped
• ½ teaspoon dried whole oregano
• ¼ teaspoon pepper
• ¼ teaspoon dried whole basil
• 2 cups no-salt-added tomato juice
• 1 cup water
• 2 tablespoons plus 2 teaspoons grated Parmesan cheese

1. Coat a large Dutch oven with cooking spray; add oil
2. Place over medium-high heat until hot
3. Add onion, garlic, green pepper, and celery and sauté 5 minutes
4. Add eggplant and sauté an additional 5 minutes, stirring occasionally
5. Stir in zucchini and next 6 ingredients
6. Cover, reduce heat and cook 15 minutes minutes or until vegetables are tender
7. Spoon soup into individual serving bowls
8. Sprinkle one teaspoon Parmesan cheese over each serving, add a snacking bowl of riceworks® brown rice crisps to replace crackers

About riceworks^® Crisps

Where to Buy riceworks^®

This Month's Featured Recipe: Pumpkin Bourbon Cheesecake archive

Gluten-free bakeries & delis The North American list is growing. Check it out... >>

Restaurant Terms Explained

Books, Articles & Videos

Gluten-Free Restaurant Cards for Celiac Sufferers These restaurant cards are for you to print out and take with you when you dine out at a restaurant, either at home or abroad...>>

Sitemap