Name: Ratatouille Minestrone
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil (plus more for drizzling); 1 sweet onion (small finely chopped); 1 clove garlic (large minced); 1 tomato (large chopped); 4 cups low-sodium chicken or vegetable broth; 2 cups ditalini or other small macaroni (from 1 cup uncooked pasta cooked); 15 ounces white beans (one can drained and rinsed); 3 cups leftover Ratatouille Spirals or other roasted or grilled vegetables; 2 tablespoons basil leaves (shredded, plus whole small leaves for garnish)

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.

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Ratatouille Minestrone

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