Lasagna Soup

Photo from: https://midwestfoodieblog.com/vegetarian-lasagna-soup/

Yield: 6 servings

 Ingredients:

  • 2 tbsp oil

  • 1 yellow onion, diced

  • 2 cloves of garlic, minced

  • 1 -8oz package of mushrooms

  • 1 red pepper, sliced

  • 1 Japanese eggplant, diced

  • 3 tbsp tomato paste

  • 1 -750mL can of crushed tomatoes

  • 1 -540mL can of white cannelini beans

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1/2 tsp red pepper flakes (optional)

  • 1 1/2 tsp kosher salt

  • 1/2 tsp cracked black pepper

  • 1 litre vegetable stock or water

  • 7-8 sheets of whole wheat lasagna noodles

  • 1 bunch fresh spinach

  • 1 cup shredded cheese

  • 1/4 cup parmesan cheese (optional)

Equipment:

  • 1 large pot

  • Measuring cups

  • Measuring spoons

  • Cutting board

  • Knife

  • Can opener

  • Strainer

  • Ladel

Nutritionals:

  • Calories: 419 kcal

  • Fat: 10 g

  • Protein: 22 g

  • Carbohydrates: 64 g

  • Fibre: 12 g

  • Net Carbs: 52 g

Directions:

  1. Prepare your vegetables by dicing your onion and eggplant, mincing the garlic, and slicing the pepper and mushrooms, set aside.

  2. Into a large pot on medium-high heat add 2 tbsp of oil. Once hot add in the diced onion and cook until transluscent.

  3. Add in the the eggplant, mushroom, and pepper cook for approximately 5 minutes until softened.

  4. Add in tomato paste and seasoning: salt, oregano, basil, red pepper flakes and black pepper

  5. Pour in the crush tomatoes and vegetable stope and mix until combined.

  6. While the broth is cooking, rinse and drain the can of beans. Add them into the soup and tunr up the heating, bringing the soup to a boil.

  7. Break up your lasagna sheets into bite sized pieces into the pot and cook for about 15 minutes

  8. Turn down the heat to low and add in the spinach and shredded cheese allowing to cook for a final 5 minutes.

  9. Ladel into bowls and top with a sprinkle of parmesan cheese