Thick soup with beans and pieces of lasagna
A great soup that uses up leftover canned beans and broken lasagna sheets. If you have any, feel free to boil some Parmesan rinds in the soup.
Ingredients
- 2 tbsp olive oil
- 2 pcs carrots
- 2 stalks celery
- 1 leek
- 3 cloves garlic
- 2 tbsp tomato puree
- 400 g canned peeled tomatoes
- 600 ml vegetable broth
- 400 g boiled white beans
- 2 pcs bay leaves
- 80 g lasagna (pasta)
- 80 g of curly kale
- 20 g parmesan cheese
Method · 33 min
- Heat 2 tablespoons of oil in a saucepan over medium heat. Add the carrots, celery, leeks and salt. Cook and stir for 6–8 minutes until the vegetables begin to soften. Add the garlic and cook for another minute, then add the puree and cook for another 2–3 minutes until the puree has darkened.
- Empty the canned tomatoes into a bowl and mash with your hands, then add to the pot with the vegetables. Add the stock and canned beans, including the brine, to the pot. Add the bay leaves and bring to a boil, then reduce the heat. Add the pasta and spaghetti and cook for 6-8 minutes, or until the lasagna and spaghetti are tender. Remove the bay leaf and season with salt and pepper to taste.
- Divide into bowls, drizzle with olive oil, season with pepper to taste and serve with shavings of parmesan. Recipe and photos taken from Olive Magazine.