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Ratatouille Soup with Goat Cheese Toasts

Ratatouille, pronounced rat-a-TOO-ee, is a traditional French stewed vegetable dish and is the inspiration for this hearty, meal-in-a-bowl soup from Europe’s Best®. And it’s so simple to make when you use Europe’s Best Mediterranean Diced Delite™ frozen vegetables. Inside the pouch you’ll have all the perfectly diced zucchini, tomatoes, onions, mushrooms, red peppers, green peppers, yellow peppers and eggplant you need for this wonderful soup.

Preparation Time: 15 minutes
Cook Time: 25 minutes
Serving: 6 to 8 servings

Ingredients:

•   30 mL (2 tbsp) olive oil
•   1 onion, chopped
•   2 cloves garlic, chopped
•   500 g (1 bag) Europe's Best® Mediterranean Diced Delite™ Frozen Vegetables, frozen
•   1 L (4 cups) vegetable or chicken stock
•   45 mL (3 tbsp) tomato paste
•   4 mL (3/4 tsp) herbes de Provence or dried thyme
•   4 mL (3/4 tsp) salt
•   1 mL (1/4 tsp) black pepper
•   4 nuggets Europe's Best Chef's Spinach, frozen

Goat Cheese Toasts:
•   8 baguette slices (about 1 cm/ 1/2 inch thick), toasted
•   90 g (3 oz) softened goat cheese or herbed cream cheese

Preparation:

1.  In a saucepan, heat oil over medium heat. Add onion and garlic and cook for 2 minutes until softened, stirring occasionally.

2.  Add Mediterranean Diced Delite™ Frozen Vegetables, stock, tomato paste, herbes, salt and pepper. Bring to a boil. Reduce heat to medium and cook covered for 15 minutes, stirring occasionally. Remove from heat.

3.  Puree half of soup with an immersion blender, food processor or blender. Return to saucepan with remaining soup, and place over medium heat. Add Spinach and cook, stirring occasionally until defrosted. Season to taste.

For Toasts:
4.  While soup is cooking, spread baguette slices with cheese. Float on soup or serve along side.

Make Ahead:
Soup can be covered and refrigerated up to one day ahead.

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