Sweat the onion and garlic

• Heat the olive oil in a stockpot over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Build the bean sauce

• Pour in the marinara sauce and add the beans.
• Season with salt and stir to combine.
• Blend with the immersion blender until smooth and creamy.

Simmer the soup

• Add the vegetable broth and bring to a gentle simmer.
• Stir in the broken lasagna sheets.
• Cook until the pasta is tender, stirring occasionally so it doesn't stick.

Serve

• Taste and adjust the seasoning.
• Ladle the hot soup into bowls and serve.