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Bean Lasagna Soup
40 minServes 4Nutri-Score A€
A
40 min
40 minBean Lasagna Soup
what you need
Ingredients
canned beans (drained and rinsed)Pantry400 g- marinara saucePantry700 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
lasagna sheets (broken into pieces)Grains150 g- vegetable brothPantry700 ml
olive oilPantry15 ml
saltSpices3 g
per serving
Nutrition
203kcal
- Carbs
- 33 g
- Proteins
- 8 g
- Fat
- 5 g
what you’ll use
Tools
Stockpot
Immersion blender
Frying pan
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve
- Taste and adjust the seasoning.
- Ladle the hot soup into bowls and serve.