
Rustic roasted ratatouille soup
Ingredients
Eggplant
7 cup(s), cubed, diced (1 large)
Table salt
2 tsp, divided
Uncooked zucchini
4 cup(s), sliced, diced (2 medium)
Red bell pepper
3 cup(s), diced (2 large)
Cooking spray
4 spray(s)
Olive oil
1 tsp
Onion
2 cup(s), chopped, diced (1 large)
Garlic
2 large clove(s), minced
Red pepper flakes
⅛ tsp
Fennel seeds
1 tsp
Italian seasoning
1 tsp
Canned diced tomatoes
26 oz, (1 carton)
Fat free chicken broth
4 cup(s), or vegetable broth
Fresh basil
½ cup(s), chopped (plus extra for garnish)