Cozy up with a bowl of hearty Lasagna soup. Wholesome and delicious – this butter beans and kale lasagna soup will bring you comfort, and your taste buds a real treat.
🍽 Serves 4 🕘 35-40 minutes Difficulty: Beginner
Ingredients:
1 tbsp extra-virgin olive oil
2 cubes of soffritto, recipe:
https://www.greenkai.co.nz/post/how-to-make-and-freeze-soffritto
1 cup passata
1 can butter beans
4 cups vegetable broth
6 lasagna sheets, broken into pieces
1 cup of frozen kale
½ Tbsp Italian herbs
Salt and pepper to taste
Cashew cheese/ Greek-style yogurt, and fresh parsley
Instructions:
Prepare the ingredients.
Warm the oil over medium heat in a large pan. Add frozen soffritto cubes and Italian herbs, and place the lid on. Let the cubes melt, this process should take approx. 4-5 minutes.
Remove the lid and add passata. Mix well and simmer for a few more minutes.
Pour in vegetable stock and bring to a boil over medium-high heat.
Reduce the heat and add butter beans and broken lasagna sheets. Simmer over medium heat for 10-15 minutes, until the pasta is fully cooked through.
Reduce the heat to medium-low, and add frozen kale. Simmer on medium-low heat for a few more minutes to let the kale cook. Add salt and pepper to taste.
Serve topped with cashew cheese/Greek-style yogurt and fresh parsley.
Enjoy!
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