Lasagna Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people*

2 tablespoons (2 tablespoons) extra virgin olive oil
1 (1 medium) onion
2 carrots
1 rib (1 rib) celery
3 cloves (3 cloves) garlic
2 tablespoons (2 tablespoons) tomato paste the thick one that comes in a tube or small can
½ teaspoon (½ teaspoon) rosemary
2 (2) bay leaves
8 ounces (250 grams) mushrooms grated with the large holes of a box grater
7 cups (1.7 liters) vegetable broth or more if necessary to reach a soupy consistency
24 ounces (1 bottle) (700 grams) tomato puree or passata
1 cup (200 grams) dried lentils green or brown
1 teaspoon (1 teaspoon) salt + black pepper to taste
3 tablespoons (3 tablespoons) balsamic vinegar or 2 tablespoons soy sauce

MAKE THE LENTIL SAUCE: Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion, 1 rib celery, and 2 carrots, and sauté on medium heat for 3 minutes.
Add 3 cloves garlic, 2 tablespoons tomato paste, ½ teaspoon rosemary, 2 bay leaves, and 8 ounces mushrooms grated with the large holes of a box grater.
Season with 1 teaspoon salt and 2 twists of pepper, and cook on medium-high heat until the mushrooms release all their water and the pot dries.
Stir in 1 cup dried lentils (rinsed), 7 cups vegetable broth (you can add a few cups at a time), and 24 ounces (1 bottle) tomato puree.
Simmer for 30 minutes or until the lentils are cooked. Then, discard the bay leaves and add 3 tablespoons balsamic vinegar. Taste and adjust for salt.
Now, blend the soup until it reaches a coarse texture.
Add more broth if necessary to achieve a soupy consistency.
ADD THE NOODLES: Break 8 -10 sheets lasagna noodles into 4 or 5 pieces.
Cook pieces in salted boiling water until they are very al dente.
We recommend adding a tablespoon of olive oil to the water to prevent the noodles from sticking together.
Drain the noodles and add them to the pot with the lentil sauce. For a soupier dish, add more broth or water.
SERVING SUGGESTIONS: Serve in a bowl topped with a dollop of whole milk ricotta, shaved parmesan, thinly sliced scallions, fresh basil leaves, and a drizzle of extra virgin olive oil.