Ratatouille Minestrone

• 2 tablespoons olive oil, plus more for drizzling
• 1 small sweet onion, finely chopped
• 1 large garlic clove, minced
• 1 large tomato, chopped
• 4 cups low-sodium chicken or vegetable broth
• 2 cups cooked ditalini or other small macaroni (from 1 cup uncooked pasta)
• One 15-ounce can white beans, drained and rinsed
• 3 cups leftover Ratatouille Spirals or other roasted or grilled vegetables
• 2 tablespoons shredded basil leaves, plus whole small leaves for garnish

1. In a large pot, heat the 2 tablespoons of oil.
2. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
3. Add the tomato and cook for 1 minute.
4. Add the broth and 1 cup of water and bring to a boil.
5. Add the pasta, beans, Ratatouille Spirals and shredded basil and simmer for 5 minutes.
6. Ladle the soup into bowls, garnish with olive oil and basil leaves and serve.

olive oil, sweet onion, garlic, tomato, lowsodium chicken, macaroni, white beans, spirals, basil

Taken from www.foodandwine.com/recipes/ratatouille-minestrone (may not work)