This vegan lasagna bean soup is a hearty and flavorful dish that combines the delicious flavors of lasagna with the comfort of a warm soup. It is packed with nutritious ingredients like kale, zucchini, and gigante beans, in a rich and tangy tomato broth.
Why you’ll love this
1. It's a satisfying and filling meal: The combination of beans, vegetables, and marinara sauce creates a soup that is both hearty and satisfying, making it a perfect main course.
2. It's packed with nutrients: The addition of kale and zucchini provides a boost of vitamins, minerals, and fiber, making this soup a nutritious choice.
3. It's easy to make: With simple ingredients and straightforward steps, this recipe is easy to follow and can be prepared in a relatively short amount of time.
Popular during fall and winter, it’s also perfect all year round.
This was made from leftover noodles from Vegan Lasagne on this site, and pairs well with this Amazing Bread.
OTHER SOUPS YOU WILL LIKE!
Everything But The kitchen Sink Soup
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Ingredients
Some ingredients are not in the photo.
- 2 cup marinara sauce
- 2 tablespoons tomato paste
- 1 onion, diced
- 2 cups kale, chopped
- 2 cans Trader Joe's gigante beans (or any other large white beans), drained and rinsed
- 2 zucchini, diced
- Olive oil
- Seasoning
See recipe card for quantities.
Instructions
Saute aromatics together with some tomatoes.
Form into ball shape with your hands
Add in canned beans, left over lasagne noodles, kale, marinara and stock or water.
Adjust consistency and seasoning.
Garnish with feta cheese.
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Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Substitutions
- - If you don't have gigante beans, you can use cannellini beans or any other large white beans as a substitute.
- - Feel free to add other vegetables of your choice, such as bell peppers or carrots, to enhance the flavor and nutritional profile of the soup.
Variations
- For a creamier texture, you can blend a portion of the soup using an immersion blender or a regular blender. This will create a thicker consistency while still maintaining the chunky elements.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware/ Dutch ovens take longer to heat up than metal pans, and also retain heat for longer. These Dutch ovens will last you a lifetime affiliate link to purchase the equipment.
Storage
To properly store the vegan lasagna bean soup, follow these guidelines:
- Allow the soup to cool completely before storing it. This helps prevent condensation and the growth of bacteria.
- Transfer the soup to an airtight container or individual portion-sized containers. Glass or BPA-free plastic containers with tight-fitting lids work well.
- Label the containers with the date to keep track of freshness.
- Store the soup in the refrigerator for up to 3-4 days. Make sure the refrigerator temperature is set to 40°F (4°C) or below to maintain food safety.
- If you want to store the soup for a longer period, you can freeze it. Pour the soup into freezer-safe containers, leaving some space at the top for expansion. Alternatively, you can use freezer bags, removing as much air as possible before sealing.
- Frozen soup can be stored for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
- When reheating the soup, you can do so on the stovetop over medium heat or in the microwave. Stir occasionally to ensure even heating.
Remember to always use proper food safety practices and discard any soup that shows signs of spoilage, such as an off smell, unusual texture, or mold growth. Enjoy your stored soup within the recommended timeframes for the best quality and taste.
Top tip
Left overs can be a good opportunity to make soup. So make it a habit to set aside those excess noodles from your pasta dinner like what we did with this lasagne.
FAQ
A: Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3-4 days. Just reheat it on the stovetop or in the microwave before serving.
A: Yes, this soup can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw and reheat when ready to enjoy.
A: Absolutely! While gigante beans are recommended for their creamy texture, you can use cannellini beans, great northern beans, or any other white beans as a substitute.
Related
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Pairing
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We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
Vegan Lasagne Bean Soup
Ingredients
- 2 cup marinara sauce
- 2 tablespoons tomato paste
- 1 onion diced
- 2 cups kale chopped
- 2 cans Trader Joe's gigante beans or any other large white beans, drained and rinsed
- 2 zucchini diced
- Olive oil
- Seasonings
Instructions
- In a large pot, heat some olive oil over medium heat. Add the diced onion and sauté until translucent.
- Add the chopped kale & zucchini to the pot and cook until wilted.
- Stir in the tomato paste and cook for a minute to enhance its flavor.
- Add the marinara sauce and gigante beans to the pot, along with 4 cups of water. Stir well to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
- Add the diced zucchini to the pot and cook for an additional 5 minutes, or until the zucchini is tender.
- Season the soup with salt and pepper and your own spice mix to taste.
- Serve the soup hot, garnished with some fresh herbs or a sprinkle of vegan cheese, if desired. We used vegan feta for this one.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
