Carmen'S Ratatouille
A hearty vegetable and pasta stew with rich tomato flavors, seasoned with herbs and perfect for a comforting, wholesome meal that pairs well with crusty bread.
Ingredients
- 2 medium onions, thinly sliced ⓘ
- 2 garlic cloves, minced ⓘ
- 1/4 cup olive oil ⓘ
- 1 pound fresh zucchini, sliced ⓘ
- 1 green pepper, chopped ⓘ
- 1 (1 pound 12 ounce) can tomatoes, cut up ⓘ
- 2 cans condensed beef broth
- 1 cup water ⓘ
- 1 1/2 teaspoons seasoned salt ⓘ
- 1 teaspoon oregano ⓘ
- 1 teaspoon white pepper ⓘ
- 1 package small shell macaroni ⓘ
Instructions
- Cook onions and garlic in olive oil in a large pot until light brown.
- Add zucchini and green pepper; sauté and cook over medium heat for 10 minutes.
- Add tomatoes, condensed beef broth, water, seasoned salt, oregano, and white pepper.
- Simmer the mixture for 10 minutes.
- Cook macaroni in boiling, salted water for 5 minutes.
- Drain the macaroni and add it to the soup.
- Simmer for an additional 5 minutes.
- Serve hot, preferably with rye bread.
Nutrition & Diet Analysis (per serving)
549
kcal
27% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).