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Post  Wed, Aug 14 2019, 2:06 pm

Jeanine Donofrio. “Love and Lemons Every Day.

Serves 10

Notes not mine

When you feel like lasagna, but you don’t feel like making lasagna, what do you do? Make lasagna soup, of course! This has a delicious, saucy tomato base; broken-up lasagna noodles; and dollops of rich vegan ricotta. To make this easier to eat, you can break up the noodles even more, but I think it’s fun to eat through the big, curly, sloppy noodles!

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, diced
2 medium carrots, chopped
1 fennel bulb, diced
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
2 teaspoons balsamic vinegar
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
3½ cups water or use vegetable broth for more flavor
12 fresh thyme sprigs, bundled, or 1 tablespoon fresh thyme leaves
¼ to ½ teaspoon red pepper flakes
8 lasagna noodles, broken into halves or thirds
8 cups fresh spinach
1 cup Vegan Ricotta or can use regular ricotta (I posted recipe for vegan ricotta)
½ cup chopped fresh parsley or basil
Microgreens (optional)

Heat the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and cook, stirring, until the vegetables begin to soften, about 8 minutes. Add the balsamic vinegar, garlic, tomatoes, water, thyme, and red pepper flakes.

Cover and simmer for 30 minutes, or until the vegetables are tender.
Meanwhile, cook the lasagna noodles in a pot of salted boiling water according to the package directions until al dente. Drain and toss with a tiny bit of olive oil to keep the noodles from sticking together.

Add the spinach and the lasagna noodles to the soup and stir until the spinach is wilted. Remove the thyme bundle and season to taste with more salt and pepper, if desired.

Serve in bowls with scoops of the ricotta and sprinkle with fresh parsley. Garnish with microgreens, if desired.

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