Lasagne Minestrone

This one pot dish is a comforting cross between Minestrone Soup and a hearty pan of Lasagne, with vegetables, white beans, lasagna noodles, and greens. All of these wonderful ingredients cook together in a flavorful, rich tomato broth, and it’s especially good on a cold winter night.

I use a pressure cooker, which makes this easy enough for a weeknight meal. But this recipe can easily be adapted to stovetop cooking, and you’ll find instructions below for both methods.

LASAGNE MINESTRONE

1 large onion, diced
1 clove garlic, minced
2 to 3 cups chopped fresh vegetables (I like celery, red peppers, and zucchini)
4 cups vegetable broth
2 1/ 2 cups water
1 14-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 8-ounce can tomato sauce
1/3 cup tomato paste
6 to 10 ounces uncooked whole wheat lasagna noodles, broken into small pieces*
2 teaspoons kosher salt, or to taste
1/2 teaspoon coarsely ground black pepper, or to taste
1/4 teaspoon onion powder
1/3 cup cashews
1 14-ounce can navy beans, rinsed and drained
2 tablespoons nutritional yeast
1/4 teaspoon red pepper flakes
2 cups fresh baby spinach, arugula or baby kale, roughly chopped

Garnish: 1/2 cup fresh basil leaves, chopped, if desired

Pressure Cooker Instructions

Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker (Zavor is my personal favorite.)

Lock the lid in place. Select High Pressure and set the timer for 4 minutes.

After the cooking is complete, allow the pot to rest for about 12 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

In a high-powered blender, blend the cashews with about two cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

Add in navy beans, nutritional yeast, red pepper flakes, and fresh greens. Mix gently, and cover pot for 5 more minutes, or until greens are wilted and beans are heated through.

Garnish with fresh basil, and serve piping hot soup with a loaf of warm crusty whole grain bread.

In a large soup pot, combine first 13 ingredients (onion through onion powder). Bring to boil.

Reduce heat, cover partially, and simmer gently, until the pasta is tender (approximately 10 minutes). Turn off the heat.

In a high-powered blender, blend the cashews with about two cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

Add in navy beans, nutritional yeast, red pepper flakes, and fresh greens. Mix gently, and cover pot for 5 more minutes, or until greens are wilted and beans are heated through.

Garnish with fresh basil, and serve piping hot soup with a loaf of warm crusty whole grain bread.

Note:

*Soup will have more broth using 6 ounces of uncooked pasta, or be thicker and more stew-like with 10 ounces.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

5 thoughts on “Lasagne Minestrone

  1. A friend shared this Lasagne Minestrone with my husband and I and we LOVED it. I immediately looked for your website and am now signed up to follow you.

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