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Ratatouille Soup
Ingredients
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 2 yellow bell peppers, diced into ½-inch pieces (about 2 cups)
  • 1 large yellow onion, diced into ½-inch pieces (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 1 large eggplant (1 ½ pounds), diced into ½-inch pieces (about 9 cups)
  • 1 large zucchini (1 pound), diced into ½-inch pieces (about 3 ½ cups)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 3 tablespoons tomato paste
  • ½ teaspoon crushed red pepper flakes, optional
  • 1 ½ pounds ripe tomatoes, diced into ½-inch pieces (about 4 cups)
  • ½ cup fresh parsley, chopped, plus more for serving
  • 6 large fresh basil leaves, torn, plus more for serving
Note: Ingredients may have been altered from the original.
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