Soup

Description

Perfect for lunch. Classic ratatouille is more like a thick vegetable stew; tomato purée, beans, and eggplant are its defining features. To prepare ratatouille soup, you'll need a cauldron or a large heavy-bottomed pot, where you'll first sauté the vegetables and then simmer the soup. You can serve the soup with black bread, but croutons or French baguette toast will make the dish even more appetizing.

Instructions

1. 1

   Step 1

   Peel the onion and chop it into cubes. Finely mince the garlic (sometimes I slice it thinly—the difference is not crucial). Heat 2-3 tablespoons of olive oil over medium heat, add the onion and sauté until slightly translucent, about 5 minutes. Add the garlic and mix. Cook for another minute. Add salt (1 teaspoon) and Provence herbs. Mix well.

2. 2

   Step 2

   Dice zucchini, eggplant, summer squash (or zucchini), add to the onion with garlic and spices, cook for 5-6 minutes until the vegetables become soft. Then add diced tomatoes and cook for another 3-4 minutes.

3. 3

   Step 3

   Then add tomato paste (I used tomato purée), beans, pour in the chicken broth, and mix everything. Bring to a boil, then reduce the heat to low and simmer for another 20 minutes.

4. 4

   Step 4

   While the ratatouille is cooking, fry the baguette slices with cheese.

5. 5

   Step 5

   Serve the ready ratatouille soup with croutons from a baguette, and you can sprinkle it with herbs.