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Vegan White Lasagna Soup

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If you're looking for a comforting, plant-based dish that's both hearty and satisfying, you're in for a treat with this vegan white lasagna soup.

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To craft an irresistibly flavorful base for your soup begin by carefully adding the aromatic ingredients, such as onions, garlic, and a medley of fresh herbs.

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Add the vegetables. I use mushrooms and zucchini but feel free to add whatever you have on hand or you like.

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Pour in the vegetable broth and cannellini beans. Stir everything well until combined, and you've picked up the fond at the bottom of the pot.

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Raise the burner to high and bring to a boil. Add the lasagna noodles and boil for around 12 minutes or follow package directions.

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When the noodles are almost done, stir in the spinach and nutritional yeast for that cheesy goodness. Add the cornstarch slurry to thicken and make the soup creamy.

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Turn off the burner and add the coconut milk, salt, and pepper. Stir well and let sit for about 5 minutes before serving.

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Ladle the soup into bowls and top with fresh basil or other fresh herbs, vegan parmesan cheese, toasted pine nuts, or even a drizzle of truffle oil for an extra flavor punch.