Recipe: Ratatouille Soup

RATATOUILLE SOUP
Source: Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners by Heidi Losleben

1 tablespoon olive or vegetable oil
1 small onion, chopped (1/4 cup)
1 clove garlic, finely chopped
1 small eggplant (1 pound), cut into 1/2-inch cubes
3 medium tomatoes, coarsely chopped (2 1/4 cups)
1 medium zucchini, cut into 1/2-inch slices (2 cups)
1 small green bell pepper, chopped (1/2 cup)
1 can (10 1/2 ounces) condensed chicken broth
1 broth can water
1/4 teaspoon salt
1/4 teaspoon pepper

Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and garlic in oil about 3 minutes, stirring occasionally, until onion is tender.

Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until vegetables are crisp-tender.

Servings: 6
Calories per serving: 85