Ratatouille Soup With Pork And Penne Food

HEALTHY RATATOUILLE SOUP

Steps:

• PREPARE VEGETABLES: Cut onion, red bell pepper, eggplant and zucchini into 2 inch/5 cm. chunks. If using a food processor to speed up chopping, you might need to do two batches. First, process garlic. Then add half the vegetables and pulse several times until chopped into small pieces. (you may still be left with a few pieces that need to be cut further with a knife). Repeat with remaining vegetables. Alternatively, use a knife to mince garlic and dice vegetables.
• MAKE SOUP: Heat olive oil to medium-high heat in a large pot. Add chopped vegetables and garlic. Cook for 5-7 minutes stirring occasionally. Add tomatoes with juices, broth, basil and seasonings. Bring to boil, then reduce heat and simmer for 20 minutes or until vegetables are tender soft. Stir in fresh spinach until wilted, about 30 seconds. Taste and adjust seasonings including optional pinch of sugar, a splash of cream and/or pinch of red pepper flakes. If soup is too thick, add additional water or broth to taste. Note 4 for variations.
• FINISH SOUP AND SERVE: Prepare side dish, topping or garnish for soup if you like, Note 3. Ladle soup into bowls. Add one of the optional toppings as desired or serve with hot fresh bread.

RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

RATATOUILLE WITH PENNE

Steps:

• Preheat oven to 450°F.
• Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
• While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
• Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

HERB & GARLIC PORK WITH SUMMER RATATOUILLE

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
• Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
• If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
• To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

GRILLED PORK AND RATATOUILLE

Steps:

• Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
• Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
• Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
• Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

RATATOUILLE SOUP WITH PORK AND PENNE

Steps:

• In a large pan, heat 1 tablespoon olive oil over medium-high heat.
• Add pork and brown.
• Remove from the pan and set aside.
• Add another tablespoon oil to the pan; add onion and sauté 5 minutes.
• Stir in garlic, eggplant and bell peppers; sauté 15 minutes.
• Add tomatoes with their liquid, ½ teaspoon each basil and oregano, and the wine.
• Bring to a boil, reduce heat and simmer 20 minutes.
• Add pork, broth, water, salt and pepper.
• Simmer 30 minutes.
• Cook pasta according to package directions, then drain.
• Add to soup with remaining ½ teaspoon each basil and oregano; simmer 10 minutes.
• Stir in parsley and garnish each serving with Parmesan.

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

SPEEDY SAUSAGE AND PENNE

Steps:

• Heat oil at medium high in large skillet.
• Add sausage chunks and cook 10 minutes or until browned.
• Add pepper and stir fry 3 minutes.
• Drain fat.
• Reduce heat to medium.
• Stir in soup and water.
• Heat to a boil, stirring often.
• Reduce heat to low.
• Simmer covered, until sausage is cooked through - about 10 minutes, stirring occasionally.
• Toss with penne.
• Sprinkle with cheese.

RATATOUILLE SOUP

Steps:

• In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
• In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
• Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
• Meanwhile, in a dutch oven combine the broth and water.
• Bring to boiling; add cavatelli.
• Return to boiling.
• Cook about 12 minutes or until tender.
• Reduce heat.
• Stir in the beans, tomatoes, and roasted vegetables.
• Heat through.