Vegan Lasagna Soup

Ingredients

• 1/3 cup (80 ml) unsalted, unroasted cashews, soaked in water for 30 minutes
• 1 cup (250 ml) water
• 2 tablespoons (30 ml) olive oil
• 1 Spanish onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3/4 teaspoon (3.75 ml) salt
• 340 g plant-based ground beef or regular ground beef
• 2 garlic cloves, minced
• 2 teaspoons (10 ml) herbes de Provence
• 1/2 teaspoon (2.5 ml) oregano
• 2 tablespoons (30 ml) tomato paste
• 1/3 cup (80 ml) white wine
• 1 can 540 ml whole tomatoes
• 1 tablespoon (15 ml) nutritional yeast
• 5 cups (1.25 L) vegetable broth
• 1 tablespoon (15 ml) sugar
• 2 bay leaves
• 1/2 package lasagne, broken into pieces
• Pepper, to taste
• 1 cup (250 ml) basil leaves, for garnish