CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
Even during the holiday season, we need simple, nourishing meals to put together quickly. And like most people, my family loves lasagna. The recipe we make takes a good bit of time to prepare but using the same flavor profile for a soup gives us a quicker version.
I blend beans into the soup to add body and protein. They offer a hardiness that adds texture and richness, as well. One could also opt to add browned ground beef or Italian sausage. But the dish is very satisfying as is.
This soup can be made for a quick weeknight dinner. And it’s a meal in itself that makes a filling, warm option to serve for a movie night, or a football viewing party.
Pull this meal together with a loaf of garlic bread, and a tossed salad to reap the full experience of an Italian meal that would typically take much longer to make.
Enjoy food made fresh!
Lasagna Soup
½ pound dry lasagna noodles, broken into 1-inch pieces 3 spritzes nonstick olive oil or avocado oil 1 onion, peeled and diced 1 teaspoon salt, divided ½ teaspoon ground black pepper 2 tablespoons tomato paste 2 garlic cloves, peeled and minced 2 (15-ounce) cans cannellini or white beans, drained and rinsed 1½ teaspoons dried Italian herbs 3 cups reserved pasta water 3 cups vegetable juice, such as V-8 1 cup ricotta cheese Prepare broken lasagna noodles per package instructions for al dente. Reserve 3 cups pasta water, then drain remaining water and set pasta aside.
Spritz a large saucepan with olive or avocado oil. Warm over medium heat. Add onion and ¼ teaspoon salt. Cook, stirring occasionally for about 4 minutes until onions are translucent. Add tomato paste and garlic. Cook, stirring often until tomato paste is toasted and darkens, about 3 minutes.
Add beans, herbs, reserved pasta water, vegetable juice, remaining salt, and pepper. Bring to a boil over medium-high heat, then reduce to medium-low, stirring occasionally for about 10 minutes.
Use a potato masher to mash the beans. Mixture should be creamy, but with a little texture. Simmer over medium heat, and add the cooked, broken lasagna noodles, stirring gently to incorporate. Continue cooking for 5 to 10 minutes.
Ladle soup into bowls and top with dollops of ricotta cheese. (Optionally, grated parmesan may be added to each serving.) Makes 6 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
