Italian Soups and Salads Recipes - Chucky Ratatouille Stew Soup

Ingredients

• 1 large onion, chopped

• 1/2 cup chopped green sweet pepper

• 1 tablespoon olive oil

• 2 cups peeled and chopped eggplant (1/2 of a small eggplant)

• 1 14-ounce can beef broth

• cup frozen cut green beans

• 1/2 cup water

• 2 tablespoons dry red wine

• 1 14 1/2-ounce can diced tomatoes with roasted garlic, un-drained

• 1 4 1/2-ounce jar (drained weight) whole mushrooms, drained

• 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed

• 1/2 cup shredded provolone cheese (2 ounces)

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Method:

1. In a Dutch oven cook onion and sweet pepper in hot olive oil until tender. Stir in eggplant, beef broth, green beans, the water, and wine.

2. Bring to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until vegetables are tender.

3. Stir in un-drained diced tomatoes, drained mushrooms, and basil; heat through. Sprinkle individual servings with provolone cheese.