Vegan Lasagna Soup
with white beans, mushrooms, onion, garlic, and spinach in tomato broth. Served with lasagna noodles and dairy-free macadamia nut cheese
Vegan Lasagna Soup
Break lasagna noodles into pieces and boil in a large pot 12 minutes, or until al dente. Drain and set aside.
Step 1
Return the pot to the stovetop and reduce the heat to medium. Cook onion, mushrooms, garlic, and dry herbs (oregano, rosemary, and thyme).
Step 2
Stir in tomatoes, broth, water, beans, and spinach. Once cooked, stir in lasagna noodles.
Step 3
Blend soaked macadamia nuts, lemon juice, nutritional yeast, salt, garlic powder, and onion powder.
Step 4