05 Mar Ratatouille Soup with Farro
Ratatouille Soup with Farro
By: Toby Amidor
Nutrition Information
- Serves: 8 servings
- Serving size: 1-3/4 cups
- Calories: 120
- Fat: 6g
- Saturated fat: 1g
- Carbohydrates: 16g
- Sugar: 6g
- Sodium: 268mg
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Recipe type: Soup
Prep time:
Cook time:
Total time:
Recipe from Up Your Veggies: Flexitarian Recipes for the Whole Family by Toby Amidor. Published by Robert Rose Books. Photo courtesy of Ashley Lima. All Rights Reserved.
Ingredients
- 3 tbsp (45 mL) olive oil, divided
- 1⁄2 medium eggplant, cut into 1-inch (2.5 cm) pieces
- 1⁄2 tsp (2 mL) salt, divided
- 1⁄4 tsp (1 mL) ground black pepper, divided
- 1 medium white onion, chopped
- 2 garlic cloves, minced
- 1 medium zucchini, cut into 1-inch (2.5 cm) pieces
- 1 medium yellow squash, cut into 1-inch (2.5 cm) pieces
- 1 red bell pepper, chopped
- 2 cups (500 mL) shredded green cabbage
- 1⁄4 cup (60 mL) farro
- 4 cups (1 L) low-sodium vegetable broth
- 4 cups (1 L) water
- 1 can (14.5 oz/411 mL) no-salt-added diced tomatoes (with juice)
- 2 tbsp (30 mL) apple cider vinegar
- 1⁄2 tsp (2 mL) dried thyme
- 3 bay leaves
- 4 tsp (20 mL) capers
Instructions
- In a medium skillet, heat 1 tbsp (15 mL) olive oil over medium heat until shimmering. Add the eggplant and sprinkle with 1⁄4 tsp (1 mL) salt and 1⁄8 tsp (0.5 mL) black pepper. Cook, stirring occasionally, until the eggplant is browned on all sides, about 6 minutes. Using a slotted spoon, transfer the eggplant to a bowl.
- In a large saucepan, heat the remaining 2 tbsp (30 mL) olive oil over medium heat until shimmering. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini, squash and bell pepper; cook, stirring occasionally, until softened, about 7 minutes. Add the cabbage, farro, vegetable broth, water, diced tomatoes (with juice), apple cider vinegar, thyme, bay leaves and the remaining 1⁄4 tsp (1 mL) salt and 1⁄8 tsp (0.5 mL) black pepper; stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the flavors meld, about 30 minutes. Remove the bay leaves and discard.
- Ladle 13⁄4 cups (425 mL) soup into each of 8 bowls. Spoon about 1⁄2 tsp (2 mL) capers into the center of each soup. Serve warm.
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