Easy Vegan Lasagna Soup

blog.fatfreevegan.com

Susanlsky

½ large onion chopped

8 ounces mushrooms sliced

5 cloves garlic minced or pressed

28 ounces crushed tomatoes (1 large 794g can, fire-roasted preferred)

3 cups vegetable broth

15 ounces white beans such as cannellini or great northern (drain and reserve ½ cup beans)

1 tablespoon dried basil

2 teaspoons dried oregano

1 teaspoon garlic powder

½ teaspoon black pepper

¼ teaspoon crushed rosemary

1 pinch red pepper flakes

6 uncooked lasagna noodles broken into pieces (154g) SEE NOTE

1 large zucchini cut in half lengthwise and sliced into ¼-inch half-moons (270g)

½ cup non-dairy milk SEE NOTE

2 tablespoons nutritional yeast

2 cups fresh spinach packed 70g

subheading: Suggested Tools:

1 4 to 5 Quart Saucepan or Dutch Oven

1 Blender

Directions at blog.fatfreevegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer