Ratatouille Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ratatouille Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ratatouille Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound ground beef
• 1 (24 ounce) jar Prego®
• Traditional Italian Sauce or
• Tomato, Basil & Garlic Italian
• Sauce
• 1 (10.5 ounce) can Campbell's®
• Condensed Beef Broth
• 2 cups water
• 1 small eggplant, cut into cubes
• 1 medium zucchini, cut into cubes
• 1 large green pepper, chopped
• 1/2 cup uncooked elbow pasta

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat

Step 2: Technique & Execution

Pour off any fat

Step 3: Technique & Execution

Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat

Step 4: Technique & Execution

Reduce the heat to low

Step 5: Technique & Execution

Cover and cook for 15 minutes

Step 6: Technique & Execution

Stir the pasta in the saucepot