Ratatouille Soup
Are you looking for a hearty soup that doesn't take all day to make? Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 50 minutes.
Ingredients
1 pound ground beef
1 jar (24 ounces) Prego® Traditional Italian Sauce
1 can 10 1/2 ounces 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)
4 ounces uncooked elbow-shaped pasta
1 jar (24 ounces) Prego® Traditional Italian Sauce
1 can 10 1/2 ounces 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)
4 ounces uncooked elbow-shaped pasta
Instructions
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.
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.
Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
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.
Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
Ratatouille Soup
Are you looking for a hearty soup that doesn't take all day to make? Try this delicious soup packed with beef, pasta, eggplant and zucchini, that's ready in just under 50 minutes.
Directions
Print
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.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.Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
Ingredients
1 pound ground beef1 jar (24 ounces) Prego® Traditional Italian Sauce1 can 10 1/2 ounces Campbell’s® Condensed Beef Broth2 cups water1 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)4 ounces uncooked elbow-shaped pasta
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