Total time: 20 minutes | Serves 4 to 6
Note: Morgan is co-author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books).
- 4 cups ratatouille
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 3 cups chicken broth
- Freshly ground pepper
- 4 thick slices sourdough or country bread
- 2 tablespoons olive oil
- 1/3 cup minced parsley
- 1/3 cup grated Parmesan cheese
Step 1Combine 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.
Step 2Meanwhile, 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.
Step 3Stir 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.
Each of 6 servings:
536 calories; 845 mg sodium; 4 mg cholesterol; 27 grams fat; 5 grams saturated fat; 59 grams carbohydrates; 18 grams protein; 11.49 grams fiber.
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