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