Description
A hearty and comforting vegan lasagna soup packed with flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 9 lasagna noodles, broken into pieces
- 1 cup spinach, chopped
- 1 can (15 ounces) lentils, drained and rinsed
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until onion is translucent.
- Add carrot, celery, zucchini, and bell pepper; cook until tender.
- Stir in crushed tomatoes, vegetable broth, and Italian seasoning.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles and cook until tender.
- Stir in spinach and lentils; cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
- Store leftovers in an airtight container in the refrigerator.
- This soup can be frozen for later use.
- Feel free to add other vegetables you enjoy.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan lasagna soup