Ratatouille Soup

Ingredients

• 4 ounce mushrooms drained sliced canned
• 2.5 cups eggplant cubed peeled 1 medium
• 2 cloves garlic minced
• 1 teaspoon penzey's southwest seasoning dried italian
• 29 ounce no-salt-added tomatoes whole undrained chopped canned
• 0.5 cup parmesan cheese freshly grated
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 cups water 
• 1 medium zucchini coarsely chopped

Equipment

• bowl
• ladle
• dutch oven

Directions

1. Combine first 9 ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. To serve, ladle soup into individual bowls; sprinkle evenly with cheese.