Wednesday, April 6, 2016

Lasagna Soup

I was unexpectedly a fan of this. The flavors work really well together. This could be a side, but really fits better as an entree. It is super filling. I got the original recipe through Happy Herbivore Meal Mentor.

4-oz dry noodles, ex fettucini, linguini or angel hair
3 cups (24-oz) vegetable broth
½ small onion, diced
2 garlic cloves, minced
1-2 tsp dried oregano
1 tbsp tomato paste
14-oz can diced tomatoes
1 bay leaf
¾ cup prepared white beans
¼ cup plain hummus
1-3 tbsp soy or almond milk
salt and pepper for taste


  1. Heat oil in a large pot. 
  2. Sauté onion and garlic until translucent. 
  3. Add oregano and tomato paste, stirring to coat. 
  4. Add tomatoes (with juices), bay leaf, and broth. 
  5. Stir to combine, cover, bring to a boil. 
  6. Reduce heat and simmer for 30 minutes. 
  7. While simmering, break noodles in half. Cook noodles via package instructions to al dente texture. Drain, rinse under cold water. Set aside. 
  8. Remove bay leaf and stir in white beans. 
  9. Transfer HALF to a blender and puree until creamy OR use an immersion blender. Return to pot. 
  10. Stir in cooked noodles. 
  11. Add salt and pepper, plus more oregano if desired.
  12. Spoon into bowls and set aside briefly. 
  13. In a small bowl, whisk hummus with milk 1 tbsp at a time until it's a thick sauce.
  14. Drizzle or swirl hummus-cream in soup.


  • Serves 2
  • Per serving: 432 calories, 5.4g fat, 81.2g carbs, 15.9g fiber, 12.4g sugars, 17.4g protein
  • For omnivores, you could add some browned ground beef

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