Ratatouille Soup

1 pound ground beef

1 jar (24 ounces) Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce

1 can Campbell's® Condensed Beef Broth

2 cups water

1 small eggplant, cut into cubes (about 3 1/2 cups)

1 medium zucchini, cut into cubes (about 1 1/2 cups)

1 large green pepper, chopped (about 1 cup)

1/2 cup uncooked elbow pasta

• Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
• Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.
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