White Bean & Mushroom Lasagna Soup

• celkový čas: 18 minutes

Ingredience

1 Tbsp neutral oil or butter, I used avocado oil

1 medium white or yellow onion, chopped into small pieces

4 cloves garlic, minced

2 cups vegetable broth

7 ounces (7-8) lasagna noodles, substitute with your choice of noodles

1 can of cooked white beans, drained and rinsed

2 cups unsweetened dairy-free milk, I used soy milk

1 package (8 ounces) of white mushrooms, sliced

2-3 Tbsp nutritional yeast

1 ½ Tbsp Italian seasoning

1 tsp salt

1 tsp pepper

Additional ½ tsp garlic powder, optional ✨ I’m a garlic lover!

Garnish with fresh parsley or crushed red pepper

Pokyny

Heat a large pot on medium heat. Add the oil and onion and cook until soft and translucent, about 4 minutes. Add the garlic and cook until fragrant, 2 minutes.

Pour in the vegetable broth and stir. Break the lasagna noodles into bite sized pieces and add it to the pot.

Add the Italian seasoning, salt, pepper, garlic powder, stirring frequently, and cook until the noodles are completely cooked, 7-8 minutes. Make sure to stir your soup while the noodles cook so they cook evenly.

Pour the milk, mushrooms, and beans. Cook for 4-5 minutes or until the mushrooms are soft.

Lastly, add the nutritional yeast. Taste the pasta and add additional seasoning (salt, pepper, or italian seasoning) if needed.

Take soup off the heat. Divide into bowls and garnish with fresh parsley or crushed red pepper.

Leftovers can be kept in the refrigerator in an airtight container for 3 days.

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