Ratatouille Soup

Serves: 4

Beans

1 cup cannellini beans

Overnight soak beans in water

1 tsp salt
5 cups water

Drain and rinse the beans. Add beans, salt and water to the large pot, bring to boil, reduce the heat to low and cook for 1 hour.

Yields: 2 and 1/2 cups cooked beans

1/4 cup olive oil
1 cup yellow onion, chopped
1 tsp garlic cloves, chopped

Heat oil in a pan, add onion, garlic, saute for 3 minutes in medium flame.

1/2 large eggplant, chopped (2 and 1/2 cups chopped)
1/2 tsp dry thyme

Add eggplant, thyme, mix well, cook for about 3 minutes, stir occasionally.

1 red bell pepper, chopped (1 and 1/4 cups chopped)
1 large zucchini, chopped ( 1 and 1/2 cups chopped)
1 large yellow squash, chopped ( 1 and 1/2 cups chopped)

Add bell pepper, zucchini, squash and cook for another 5 minutes.

1 pound tomato, chopped
2 tbsp fresh basil, chopped
2 and 1/2 cups cooked cannellini beans
2 cups vegetable stock
1 tbsp lemon juice
1 tsp salt
1 tsp black pepper powder

Add tomato, basil,  cooked beans, stock, lemon juice, salt and black pepper powder, cover with lid, allow it to boil. Reduce heat to medium and cook for 10 minutes.

Remove the mixture from the heat and allow to cool to room temperature, about 30 minutes to an hour. To accelerate this process, transfer the pot to the refrigerator for 10 to 20 minutes.

Once cool, add all ingredients to the SouperBlast Pitcher and extract for a minute.

Source: Nature's Prescription For Optimum Health from Nutri Bullet Rx
Yields: 8 cups
Taste Note: Tastes AWESOME
Note: Original recipe asked to puree 2/3 and mix with the remaining 1/3. Since I am on liquid diet, i pureed everything, I like watery soup much better than creamy soup. I think I would love the watery version, but I haven't tasted that yet.