Vegan Lasagne Bean Soup
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.
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.