Combine the ratatouille, cannellini beans and chicken broth in a 3 1/2-to 4-quart saucepan. Bring to a simmer over medium heat, then turn the heat to low and cook for 10 minutes. Add salt and ...

In a medium bowl gently toss the peppers, onions, chile pepper, tomatoes, cherry tomatoes, salt, pepper lime juice and oil. Taste for seasoning and then add the chile pepper and cilantro or parsley.

She shows us how to make comforting chicken soup with rice noodles, omega-infused green zucchini soup and quick ratatouille to serve on its own or as a flavorful side dish.

This ratatouille recipe is the easiest way to make the vibrant, classic French vegetable casserole. It's a beautiful, tasty way to eat your veggies.

Bill Buford writes about, and offers a recipe for, the French late-summer vegetable stew ratatouille.

Ratatouille can be served as a side dish, as a chilled salad, filling in an omelet or a base for soup. Once you try these recipes, you’ll probably come up with your own favorite ways to serve them.

1. Combine the ratatouille, stock, Pernod and vinegar together in a blender. Blend the ingredients at high speed until the mixture is very smooth and creamy. Strain the soup through a fine mesh ...