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–+ servings

Roasted Garlic White Bean "Lasagna" Soup

A savory, veggie packed soup featuring mellow, sweet roasted garlic and the hearty cannellini beans, and rustic ribbons of heart of palm! Comes together in 30 minutes and is a complete and nutritious meal on its own.
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Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Course: Main Course, Soup
Cuisine: American, Italian, Italian American
Keyword: affordable vegetarian dinners, creamy healthy soups, creamy soup with pasta, lasagna soup, roasted garlic recipes, vegetarian comfort food, White bean soup
Servings: 6 servings

Equipment

  • immersion blender optional

Ingredients

  • 2 tbsp olive oil
  • 1 head roasted garlic
  • ½ large onion, finely diced
  • 1 carrot, diced
  • 8 button mushrooms, diced
  • 1 can cannellini beans, rinsed and drained
  • 1 zucchini, peeled and roughly chopped
  • 1 cup heart of palm lasagna sheets, cut into bite-sized pieces
  • chicken broth or water (for a vegetarian lasagna soup, use vegetable broth)
  • 1 cup cashew milk
  • 3 tbsp grated parmesan cheese or nutritional yeast
  • 2 tsp mushroom umami seasoning (like the Trader Joe's variety) can sub onion powder if unavailable
  • ½ tsp salt or more to taste
  • black pepper, to taste
  • chopped fresh parsley, to serve

Instructions

  • Sauté the Vegetables: Heat a drizzle of olive oil in a large pot or Dutch oven. Toss in your chopped onion, carrot, and mushrooms (save your zucchini for later!). Cook over medium heat until the veggies soften and the mushrooms develop a nice deep color.
  • Add the Roasted Garlic: Squeeze the roasted garlic cloves out of their skins and into the pot. Use your spoon to mash them into the vegetables. Stir in your umami seasoning, salt and pepper.
  • Simmer the Base: Pour in your chicken stock (or water). Bring the mixture to a low boil.
  • Add Heart of Palm and Beans: Drop in your heart of palm noodles and the drained beans. Let everything cook together for about 10–12 minutes, or until the heart of palm is tender and warmed through.
  • Add the Finishers: Lower the heat and pour in the cashew milk and chopped zucchini. Stir in the parmesan cheese and let it simmer for several minutes until the soup looks unified and the zucchini is just cooked.
  • Optional, but for a creamier texture, ladle out a few scoops of beans and broth (no noodles!) and blend them with an immersion blender until thick. Add the blended bean mixture back into the pot and stir the soup to combine.
  • Serve: Ladle into bowls, top with chopped parsley and black pepper, and enjoy immediately while the soup is still hot!