Vegan & Gluten Free Lasagna Soup

VEGAN & GLUTEN FREE LASAGNA SOUP

Serves 6

INGREDIENTS:

2 Tbsp extra virgin olive oil for cooking

12 oz lgluten free meatless crumbles( I used the brand Gardein)

1 large sweet onion, diced

3 - 5 garlic cloves, minced

3 stalks organic celery, diced

3 organic mushrooms sliced

6 cups vegetable broth

1 (14.5 oz) can organic petite diced tomatoes

1 (14.5 oz) can organic crushed tomatoes

2 1/2 Tbsp organic tomato paste

2 tsp dried basil

3/4 tsp dried oregano

1/2 tsp dried rosemary

1/2 tsp fennel seeds

1/2 tsp dried thyme

1 cup nutritional yeast flakes

6-8 gluten free lasagna noodles, broken into bite size pieces




DIRECTIONS:

1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Once hot, add meatless crumble into pot stirring occasionally until browned. 2-3 min.
   
2. Add chopped onion and celery and saute until it begins to soften, about 3 minutes. Add in minced garlic, mushrooms and all seasonings.
   
3. Add in broth, diced tomatoes, crushed tomatoes and tomato paste and give it a good stir.
   
4. Bring just to a boil and add lasagna noodles then reduce heat to medium-low, cover and simmer for about 20 minutes or until noodles are soft.
   
5. Lastly, add the 1 cup nutritional yeast and stir. Serve with fresh basil.