Ratatouille Soup

Here's a twist on France's famous vegetable dish, ratatouille
(pronounced ra-tuh-TOO-ee), that's a welcome sight on any January dinner
table. Rich and flavorful, it's a taste of classic French food without
the fuss.

Ratatouille Soup
from Campbell's Kitchen

Prep Time: 15 min.
Cook Time: 35 min.

1 pound ground beef
1 jar (24 ounces) Prego® Traditional Italian Sauce * or* Tomato, Basil &
Garlic Italian Sauce
1 can Campbell's® Condensed Beef Broth
2 cups water
1 small eggplant, cut into cubes (about 3 1/2 cups)
1 medium zucchini, cut into cubes (about 1 1/2 cups)
1 large green pepper, chopped (about 1 cup)
1/2 cup *uncooked* elbow pasta

1. Cook the beef in a 4-quart saucepot over medium-high heat until it's
well browned, stirring often to break up the meat. Pour off any fat.

2. Stir the sauce, broth, water, eggplant, zucchini and pepper in the
saucepot and heat to a boil over medium-high heat. Reduce the heat to
low. Cover and cook for 15 minutes.

3. Stir the pasta in the saucepot. Increase the heat to medium and cook
for 10 minutes or until the pasta is tender, stirring occasionally.
Makes: 5 servings (about 2 cups each).

Kitchen Clip
                              This hearty soup needs nothing more than a romaine salad tossed
with creamy Parmesan dressing and topped with any variety of Pepperidge
Farm® croutons.
Received on Tue Jan 18 13:50:46 2011