LASAGNA SOUP

SERVES 6 PORTIONS

1 tsp. olive oil

1 yellow onion, diced

3 garlic cloves, minced

11/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

227g (8oz) cremini mushrooms (or button mushrooms), sliced

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 tbsp. dried basil

2 tsp. dried oregano

1 tsp. dried parsley

Pinch of cayenne pepper

One 425g (15oz) can no-salt- added tomato sauce

One 425g (15oz) can no-salt- added crushed tomatoes

1 quart low-sodium vegetable broth

340g (12oz). lasagna noodles (gluten-free if necessary), broken in half

3 tbsp. nutritional yeast, optional

1 tbsp. lemon juice

Salt and black pepper to taste

3 cups loosely packed chopped fresh spinach

1 cup loosely packed chopped fresh basil Herbed Macadamia Ricotta

NUTRITIONAL VALUES

Calories: 268kcal
Fat: 8.9g (5.1g S.Fat)
Carbs: 45.8g
Protein: 17g
Sugar: 20.1g
Sodium: 126mg

METHOD

A large pot of water should be brought to a boil.

In a separate large pot, heat the olive oil over medium heat. Sauté the onion and garlic until the onion is translucent. Cook for about 5 minutes, stirring occasionally, until the chickpeas, mushrooms, zucchini, yellow squash, dried basil, oregano, parsley, and cayenne pepper are just tender. Combine the tomato sauce, tomatoes, and broth in a mixing bowl. Bring to a boil, then reduce to a low heat and continue to cook for about 10 minutes.

While the soup is simmering, prepare the lasagne noodles according to package directions, until al dente. Drain the noodles and toss them into the soup. Add the nutritional yeast (if using), lemon juice, salt, and pepper to taste. Remove from the heat and stir in the spinach and fresh basil. Serve immediately with a dollop of ricotta on top. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.