Lasagne and White Bean Soup Recipe | olivemagazine

Ingredients

• 2 tbsp olive oil plus 2 tsp
• 2 carrots finely chopped
• 2 stalks celery finely chopped
• 1 large leek white and pale green parts only, finely chopped
• 3 cloves garlic crushed
• 2 tbsp tomato purée
• 400g tin peeled plum tomatoes
• 400g tin cannellini beans
• 600ml vegetable stock
• 2 bay leaves
• 80g dried lasagne sheets broken into bite-sized pieces
• 80g curly kale roughly chopped and tough stalks removed
• 20g parmesan shavings (or veggie alternative)