Main
Lasagna Soup with Beans
40 minServes 4Nutri-Score B€€
B
40 min
40 minLasagna Soup with Beans
what you need
Ingredients
marinara sauce (jarred or homemade)Pantry700 g- white beans (canned, drained and rinsed)Pantry400 g
- vegetable brothPantry700 ml
lasagna sheets (broken into pieces)Grains150 g
ground beefMeat300 g
onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
olive oilPantry15 ml
Italian seasoningSpices5 g
ricottaDairy200 g
mozzarella (shredded)Dairy150 g
parmesan (grated)Dairy40 g
saltSpices3 g
per serving
Nutrition
426kcal
- Carbs
- 36 g
- Proteins
- 26 g
- Fat
- 20 g
what you’ll use
Tools
Stockpot
Frying pan
Ladle
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Finish and serve
- Ladle the soup into bowls.
- Top with dollops of ricotta, shredded mozzarella and grated parmesan.