Ratatouille Soup With Lamb And Penne

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 3/4 lb lamb 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

Recipe

• 1 in a large pan, heat 1 tablespoon olive oil over medium-high heat.
• 2 add lamb 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, ½ teaspoon each basil and oregano, and the wine.
• 7 bring to a boil, reduce heat and simmer 20 minutes.
• 8 add lamb, broth, water, salt and pepper.
• 9 simmer 30 minutes.
• 10 cook pasta according to package directions, then drain.
• 11 add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
• 12 stir in parsley and garnish each serving with parmesan.