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Ratatouille Soup

Time 20 minutes
Yields Serves 4 to 6
Ratatouille Soup
1

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.

2

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.

3

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).

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