Ratatouille Soup With Pork and Penne |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I adopted this recipe when Mean Chef (IHHDRO) left the site. After recently having a chance to try it, I have to say that this is a very flavorful and hearty soup. I like that it is full of veggies and that the pork is a lean source of protein. We will be making this again and serving it with crusty bread and good wine. Ingredients:
2 tablespoons olive oil, divided |
3/4 lb pork tenderloin, cut into small dice |
1 medium onion, peeled and finely chopped |
2 garlic cloves, peeled and minced |
1 small japanese eggplant, ends trimmed, cut into small dice |
1 medium red bell pepper, seeded and cut into small dice |
1 medium green bell pepper, seeded and cut into small dice |
1 (28 ounce) can diced tomatoes |
1 teaspoon dried basil, divided |
1 teaspoon dried oregano, divided |
1/2 cup dry red wine |
2 cups low sodium chicken broth |
2 cups water |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 cup penne pasta (or other tube-shaped pasta) |
1/4 cup parsley, finely chopped |
8 tablespoons parmesan cheese, grated |
Directions:
1. In a large pan, heat 1 tablespoon olive oil over medium-high heat.
2. Add pork and brown.
3. Remove from the pan and set aside.
4. Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
5. Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
6. Add tomatoes with their liquid, 1/2 teaspoon each basil and oregano, and the wine.
7. Bring to a boil, reduce heat and simmer 20 minutes.
8. Add pork, broth, water, salt and pepper.
9. Simmer 30 minutes.
10. Cook pasta according to package directions, then drain.
11. Add to soup with remaining 1/2 teaspoon each basil and oregano; simmer 10 minutes.
12. Stir in parsley and garnish each serving with Parmesan.
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