Roasted Garlic White Bean Lasagna Soup
A savory, veggie packed soup featuring mellow, sweet roasted garlic and the hearty cannellini beans, and rustic lasagna ribbons. Comes together in 30 minutes and is a complete meal on its own!
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
- 6 lasagna sheets, broken into bite-sized pieces
- chicken broth or water (for a vegetarian lasagna soup, use vegetable broth)
- 1 cup cream
- 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 Pasta and Beans: Drop in your broken lasagna noodles and the drained beans. Let everything cook together for about 10–12 minutes, or until the pasta is al dente (tender but still has a bit of a bite).
- Add the Finishers: Lower the heat and pour in the heavy cream 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 thicker soup, 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 cooked noodles are perfectly al dente.
Tried this recipe?Let us know how it was!