Ratatouille Soup

• 1 small eggplant, cubed (4 cups)
• 2 medium zucchini, cut into 1/2 inch slices (2 2/3 cups)
• 1 medium sweet red pepper, cut into 1 inch pieces (1 cup)
• 1 medium onion, thinly sliced
• 5 cloves garlic, sliced
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning, crushed
• 14 teaspoon salt
• 14 teaspoon black pepper
• 2 (14 ounce) cans reduced-sodium chicken broth
• 3 cups water
• 1 cup of dried cavatelli
• 1 (15 ounce) can reduced-sodium navy beans, rinsed and drained
• 2 medium tomatoes, coarsely chopped

1. In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
2. In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
3. Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
4. Meanwhile, in a dutch oven combine the broth and water.
5. Bring to boiling; add cavatelli.
6. Return to boiling.
7. Cook about 12 minutes or until tender.
8. Reduce heat.
9. Stir in the beans, tomatoes, and roasted vegetables.
10. Heat through.

eggplant, zucchini, sweet red pepper, onion, garlic, olive oil, italian seasoning, salt, black pepper, chicken broth, water, cavatelli, navy beans, tomatoes

Taken from www.food.com/recipe/ratatouille-soup-57391 (may not work)