Prep: 10min | Cooking: 25min
Complexity: 1/5
ingredients:
(serves 4)
1 onion, diced
3 carrots, diced
4 garlic cloves, minced
4 cups vegetable stock
1 can chopped tomatoes, 400g
1 can tomato sauce, 400g
2 zucchinis, diced
200g champignons, sliced
1 tbsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp sugar
salt, pepper, olive oil
8 lasagne noodles, broken into pieces
3 tbsp chopped parsley
2-3 tbsp cream cheese
* Optional: 100g grated mozzarella
method:
Heat a little olive oil in a soup pot and sauté onion and carrots until onions are translucent.
Add the garlic and sauté 1 min.
Add zucchini, then add in the broth and tomato sauces. Add the herbs, sugar, salt and pepper, and the mushrooms. Bring to a simmer and add the lasagne noodles.
Cover, and simmer 10-15min.
Remove soup from heat. Add cream cheese and season to taste with salt and pepper.
Sprinkle with mozzarella for extra stringy cheesiness.
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