Ratatouille Minestrone

This is a terrific way to use leftover cooked vegetables. They get stirred into a flavorful, healthy broth along with pasta and beans.

Slideshow: Vegetarian Soups
  • Total Time:
  • Servings: 6

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  • 2 tablespoons olive oil, plus more for drizzling
  • 1 small sweet onion, finely chopped
  • 1 large garlic clove, minced
  • 1 large tomato, chopped
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups cooked ditalini or other small macaroni (from 1 cup uncooked pasta)
  • One 15-ounce can white beans, drained and rinsed
  • 3 cups leftover Ratatouille Spirals or other roasted or grilled vegetables
  • 2 tablespoons shredded basil leaves, plus whole small leaves for garnish

How to make this recipe

  1. In a large pot, heat the 2 tablespoons of oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the tomato and cook for 1 minute. Add the broth and 1 cup of water and bring to a boil. Add the pasta, beans, Ratatouille Spirals and shredded basil and simmer for 5 minutes. Ladle the soup into bowls, garnish with olive oil and basil leaves and serve.

Suggested Pairing

Mediterranean-inspired dishes go well with wines from that region. Have this pretty, herbal soup with a Provençal rosé.

Contributed By Photo © Con Poulos Published September 2013

502150 recipes/ratatouille-minestrone 2013-12-06T23:44:01+00:00 Grace Parisi italian|soups-and-stews|6|fast|healthy|lunch september-2013 recipes,ratatouille-minestrone 502150

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