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!