Lasagne and White Bean Soup Recipe
This hearty soup combines the flavours of lasagne (tomatoes, pasta, fresh herbs and parmesan), along with cannellini beans and curly kale for texture
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Cooking tools:
- Pepper mill
- Kitchen scale
- Stockpot
- Can opener
- Cutting board
- Chef's knife
- Mixing bowl
- Wooden spoon
- Ladle
- Serving bowl
- Measuring spoon
- Measuring cup
- Peeler
- Stove
- Tongs
- Saucepan
- Spoon
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)
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