- 6 cups beef/chicken broth
- 28ox crushed tomatoes
- Few cups spinach/kale mixture
- Few Tbsp tomato paste
- 2 tsp dried oregano
- 2 tsp dried basil
- Diced onion
- Few diced carrots
- Few Tbsp olive oil
- Few cloves minced garlic
- Can white beans
- Lasagna noodles if you want
- Fresh chopped basil
- In large pot sauté onion and carrots with olive oil and garlic for a few minutes.
- If doing lasagna noodles, boil water in another pot and cook about 8oz of broken lasagna noodles while making the soup.
- To the large pot, add in tomato paste, dried basil and oregano, & crushed tomatoes. Continue to cook few more minutes.
- In blender blend up can of beans with a cup of veggie broth. Add to soup with rest of veggie broth and cook for 10 min.
- Add in spinach/kale and cook till few more minutes till hot. Salt and pepper to taste.
- Serve over lasagna noodles if desired and top with fresh basil.
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