Hearty Vegan Lasagna Soup
Ingredients
- 1/2 onion
- 3 garlic cloves
- 1 28 oz can whole peeled tomatoes
- 2 teaspoons tomato paste
- 1 teaspoon balsamic vinegar
- 1 teaspoon oregano
- 1/4 cup nutritional yeast
- 1 cup vegetable broth
- Salt and pepper to taste
- 1/3 cup Califia Farms Unsweetened Almondmilk
- 1 cup spinach
- 1 cup shiitake mushrooms
- 1 zucchini
- 1 tablespoon soy sauce
- Bundle of basil
- 1 box lasagna noodles
Preparation
In a large pot, sauté the chopped onion and garlic in oil until softened
Add the hand-squished tomatoes, tomato paste, balsamic vinegar, oregano, nutritional yeast, vegetable broth, salt, and pepper; stir to combine
Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes to develop flavors
Break the lasagna noodles into smaller pieces and add them to the pot; cook until tender, about 10 minutes
Stir in the spinach, shiitake mushrooms, zucchini, soy sauce, and basil; cook until vegetables are tender and soup is heated through
Optionally, add the almond milk to creamy the soup and adjust seasoning before serving
