Plat
Lasagna Soup with Beans
40 minPour 4Nutri-Score B€€
B
40 min
40 minLasagna Soup with Beans
ce qu’il vous faut
Ingrédients
marinara sauce (jarred or homemade)Épicerie700 g- white beans (canned, drained and rinsed)Épicerie400 g
- vegetable brothÉpicerie700 ml
lasagna sheets (broken into pieces)Céréales150 g
ground beefViandes300 g
onion (diced)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux
olive oilÉpicerie15 ml
Italian seasoningÉpices5 g
ricottaProduits laitiers200 g
mozzarella (shredded)Produits laitiers150 g
parmesan (grated)Produits laitiers40 g
saltÉpices3 g
par portion
Nutrition
426kcal
- Glucides
- 36 g
- Protéines
- 26 g
- Lipides
- 20 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Louche
pas à pas
Préparation
- Étape 1
Sauté the aromatics and beef
- Heat the olive oil in a stockpot and cook the onion until soft.
- Add the garlic and the ground beef and brown, breaking it up with a spoon.
- Season with the Italian seasoning and salt.
- Étape 2
Blend the beans into the sauce
- Add the marinara sauce and the white beans to the pot.
- Blend with an immersion blender until the beans disappear into the sauce.
- Étape 3
Simmer the soup
- Pour in the vegetable broth and bring to a simmer.
- Add the broken lasagna sheets and cook until tender, stirring so they don't stick.
- Étape 4
Finish and serve
- Ladle the soup into bowls.
- Top with dollops of ricotta, shredded mozzarella and grated parmesan.