Lasagna Soup
Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) white beans or lentils, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning (oregano, basil, thyme)
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 8-10 lasagna noodles, broken into large pieces
- 2 cups baby spinach (optional)
- For the Vegan Ricotta Topping:
- 1 cup raw cashews (soaked in water for 4 hours or quick-soaked in hot water for 15 minutes)
- 1/4 cup nutritional yeast
- 1-2 tablespoons lemon juice
- 1/4 cup water (more as needed)
- Salt and pepper to taste
- Fresh basil or parsley for garnish.
Instructions:
1. Prepare the Vegan Ricotta:
- Drain the soaked cashews and place them in a blender or food processor.
- Add nutritional yeast, lemon juice, water, salt, and pepper.
- Blend until smooth and creamy, adding more water as needed to achieve a ricotta-like texture. Set aside.
2. Cook the Soup Base:
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add the minced garlic and cook for another minute.
- Stir in the diced bell pepper and zucchini, cooking for another 3-4 minutes until slightly softened.
- Add the crushed tomatoes, diced tomatoes, vegetable broth, tomato paste, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the Noodles:
- Break the lasagna noodles into large pieces and add them to the pot. Cook uncovered for about 10-12 minutes, stirring occasionally, until the noodles are tender.
4. Add Beans and Spinach:
- Once the noodles are cooked, stir in the white beans (or lentils) and baby spinach (if using). Cook for another 2-3 minutes until the spinach is wilted and the beans are heated through.
- Season the soup with salt and pepper to taste.
5. Serve:
- Ladle the soup into bowls and top each serving with a dollop of the vegan ricotta.
- Garnish with fresh basil or parsley for added flavor.
Enjoy your cozy, lasagna-inspired vegan soup!