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Cook Once Eat Twice

Cook once, Eat twice: Ratatouille Vegetable Stew

A classic stew packed with summer vegetables becomes the base for a simple soup later in the week. 
Cook Once Eat Twice fast Meal plan Meal Prep

Save time and money with a cook once, eat twice meal strategy: Make a little extra with one meal for now, then transform those leftovers into a simple, quick meal for later in the week. Cook once, eat twice helps you make the most of value-sized packages of meat and other ingredients when they go on sale and takes care of a second meal on another busy night when you’d usually lean on takeout.  

Start off with a rustic, French-style ratatouille vegetable stew. Eggplant, bell peppers, summer squash, and tomatoes come together in one pot with a splash of vinegar and fresh basil. Reserve some of the ratatouille for a quick soup, then serve the rest with toasted French bread.

For now: Ratatouille Vegetable Stew

For later: Vegetable and White Bean Soup

Save 2 1/2 cups of the vegetable mixture for a simple vegetable and white bean soup, perfect to pack for lunch or for a light meal later in the week. In a large pot, combine 1 qt vegetable or chicken stock; 2 cups water; 1 (15.5 oz) can cannellini (white beans), rinsed and drained; and reserved vegetable mixture. Heat to a boil on high. Reduce heat and simmer 5 min., until hot. Season with salt and pepper to taste.  

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