Recipe from Topfood
Lasagne and white bean soup
Cooking time: 40 min
Servings 4
Delicious and hot soup is what warms up cold evenings. Try making Italian minestrone soup. You won't stay indifferent to it!


  • Сarrots, finely chopped
    2 pcs.
  • Celery, finely chopped
    2 stalks
  • Leek, white and pale green parts only, finely chopped
    1 pcs.
  • Garlic, crushed
    3 cloves
  • Tomato purée
    2 tbsp.
  • Peeled plum tomatoes, tin
    2 cups.
  • Cannellini beans, tin
    3,2 cups.
  • Vegetable stock
    10 fl. oz
  • Bay leaves
    2 pcs.
  • Dried lasagne sheets, broken into bite-sized pieces
    3 cups.
  • Curly kale, roughly hopped and tough stalks removed
    6 cups.
  • Parmesan shavings (or veggie alternative)
    to taste
  • Olive oil
    2 tbsp.

Nutrition facts per serving

  • Calories

    289 kcal

  • Protein

    29,3 g

  • Fat

    12 g

  • Carbohydrates

    13,2 g


  • Heat the oil in a frying pan. Add the carrots, celery and leek, and season well. Fry for 6 to 8 minutes over medium heat. When all the ingredients are softened add the tomato purée and garlic. Cook for another 3 minutes. 

  • In a separate bowl, chop the tomatoes, transfer them to a saucepan with broth, as well as add the beans, bay leaf, spices and the mixture of vegetables and tomato puree. Bring to the boil.

  • Turn down the heat a little and add the pasta, also remove the bay leaves and cook everything for another 6-8 minutes.

  • When the soup is ready, pour it onto plates. Sprinkle grated cheese and a little olive oil on top.

Bon Appetit!

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