Slow-Cooker Summer Vegetable Ratatouille Soup

  • Prep Time 25 min
  • Total Time 6 hr 55 min
  • Servings 9

Ingredients

Ingredients

6
mini pattypan squash, cut into quarters, or 1 yellow summer squash, sliced
4
medium tomatoes, chopped (3 cups)
1
orange bell pepper, cut into bite-size strips
1
medium onion, sliced
2
cloves garlic, finely chopped
1/4
cup chopped fresh parsley
1
teaspoon salt
1/4
teaspoon pepper
7
cups Progresso™ chicken broth (from two 32-oz cartons)
1
zucchini, cut in half lengthwise, then cut crosswise into slices
1
baby eggplant, cut lengthwise into quarters, then cut crosswise into slices
Shredded Parmesan cheese, if desired
Chopped fresh basil leaves, if desired

Directions

Directions

  • 1 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix squash, tomatoes, bell pepper, onion, garlic, parsley, salt, pepper and broth.
  • 2 Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 3 to 4 hours).
  • 3 Stir in zucchini and eggplant. If cooking on Low, increase heat setting to High. Cover; cook about 30 minutes longer or until zucchini and eggplant are tender. Serve with cheese and basil.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
80
Calories from Fat
15
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
1020mg
43%
Total Carbohydrate
11g
4%
Dietary Fiber
4g
15%
Sugars
5g
5%
Protein
6g
6%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.