Ratatouille Soup

Time 20 minutes
Yields Serves 4 to 6
Ratatouille Soup

Combine the ratatouille, cannellini beans and chicken broth in a 3 1/2-to 4-quart saucepan. Bring to a simmer over medium heat, then turn the heat to low and cook for 10 minutes. Add salt and pepper to taste.


Meanwhile, heat a broiler or grill, or use a stovetop grill pan. Lightly brush both sides of the bread with the olive oil. Broil or grill the bread until nicely browned on both sides. Set aside.


Stir the parsley into the soup. Ladle the soup into 4 large soup bowls and place a slice of grilled bread over top. Garnish with a generous spoonful of Parmesan. Serve immediately.

Morgan is co-author of “Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals,” (Chronicle Books).

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.