Ratatouille Soup

January 27, 2014

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.

1 pound ground beef
1 jar (24 ounces) Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
1 can 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)
1/2 cup uncooked elbow pasta

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. 2 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. 3 Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.

Nutritions

Calories
373

Sodium
1064mg
44% DV

Fat
23g
35% DV

Protein
25g
50% DV

Carbs
18g
6% DV

Fiber
6g
27% DV