Ratatouille Soup

1 eggplant, cubed
1 zucchini, cubed
1 yellow squash, cubed
1 sweet red pepper diced (I used dried pepper flakes)
1 onion, diced
5 cloves garlic, minced
2 Tbsp. extra virgin olive oil
1 tsp. Italian seasoning
3 cans chicken broth
4 cups water (possibly more for desired consistency)
2 cups whole wheat pasta, not cooked
1 can white northern beans, rinsed & drained
2 cans tomatoes or 4 ripe tomatoes, chopped (I pureed mine)
salt & pepper to taste
Parmesan cheese as garnish if desired.

In large roasting pain, mix together eggplant, zucchini, yellow squash, pepper, onion & garlic.

In a separate bowl, mix olive oil & Ital. seasoning. Mix with other veggies in pan until well coated.

Bake at 425 degrees approx 20 minutes until veggies are tender, stirring occasionally.

In a large pot, combine chicken broth & water. Bring to boil & add pasta. Return to boil & cook until pasta is tender. Reduce heat.

Stir in beans, tomatoes, & roasted veggies. Heat through.