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