Ratatouille soup, with long grain brown rice, fresh basil and grated parmesan. My take on the classic ratatouille is a chunky, healthy, tasty soup that’s simple to make and the leftovers keep well in the fridge. Ratatouille is a French vegetable stew from Provence typically consisting of onions, zucchini, tomatoes, eggplant, garlic and peppers. I hope you enjoy this delicious dish!
- 3 tbsp extra virgin olive oil
- 1 large onion (diced)
- 4 garlic cloves (smashed)
- kosher salt to taste
- 1 small eggplant (diced)
- 1 small zucchini (diced)
- 1 8 oz package of mushrooms (chopped)
- 1 yellow bell pepper (diced)
- 1 28 oz can whole tomatoes (crushed)
- 4 cups chicken or vegetable stock (divided)
- 1 handful fresh basil leaves (torn)
- 1 cup parmesean cheese (grated)
- 1 cup white or brown rice
- In a large pot on medium-high heat, add olive oil, onion and garlic. Cook until soft about 3 minutes.
- Add seasonings, eggplant, zucchini, bell pepper and sauté for 5 minutes. Add tomatoes, 2 cups stock and ½ the basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
- In a small saucepan, cook the rice in the remaining 2 cups of stock for 20 minutes.
- Serve rice and soup in a shallow bowl and garnish with grated parmesan, fresh basil and a sprinkle of cajun seasoning.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below.