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Ratatouille Minestrone
© Con Poulos

Ratatouille Minestrone

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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

  1. 2 tablespoons olive oil, plus more for drizzling
  2. 1 small sweet onion, finely chopped
  3. 1 large garlic clove, minced
  4. 1 large tomato, chopped
  5. 4 cups low-sodium chicken or vegetable broth
  6. 2 cups cooked ditalini or other small macaroni (from 1 cup uncooked pasta)
  7. One 15-ounce can white beans, drained and rinsed
  8. 3 cups leftover Ratatouille Spirals or other roasted or grilled vegetables
  9. 2 tablespoons shredded basil leaves, plus whole small leaves for garnish
  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.