Ratatouille Soup
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- Kosher salt
- 1 eggplant, cut into 3/4-inch cubes
- 2 cloves garlic, chopped
- 1 1/2 pounds tomatoes, roughly chopped
- 3 cups low-sodium vegetable or chicken broth
- Freshly ground pepper
- 1 yellow squash, cut into 1/2-inch pieces
- 1/2 cup finely chopped fresh parsley
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 1 tablespoon fresh lemon juice
- Crusty bread, for serving
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