Vegetable Lasagna Soup | Foodtalk

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 2 teaspoons Italian seasoning
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 4 cups veggie broth (or more to taste)
• 2 cups water
• 1 28 oz can crushed tomatoes
• 1 28 oz can diced tomatoes, with juices
• 1 19 oz. can kidney beans, rinsed and drained (about 2 cups cooked kidney beans)
• 8 lasagna noodles, broken into pieces
• 2 cups baby spinach
• ricotta, parmesan, fresh oregano/basil for serving (optional)