Vegan Lasagna Soup

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Ingredients

• 5 tablespoons extra-virgin olive oil, divided

• 1 ½ cups chopped yellow onions

• 1 (8 ounce) package cremini mushrooms, sliced

• 1 cup sliced zucchini

• 1 tablespoon minced garlic plus 1 teaspoon, divided

• 1 (12-ounce) package frozen meatless plant-based crumbles (such as MorningStar Farms)

• 3 cups water

• 1 (26.5-ounce) carton strained tomatoes (such as Pomi)

• 1 ½ teaspoons Italian seasoning

• ¼ teaspoon salt

• 6 whole-grain or brown rice lasagna noodles, broken into bite-size pieces (about 2 1/4 cups)

• 1 cup fresh basil leaves

• ½ teaspoon lemon zest

• 2 cups fresh spinach

1. Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Add onions and mushrooms; cook, stirring occasionally, until lightly browned, about 7 minutes. Add zucchini and 1 tablespoon garlic; cook, stirring constantly, until the garlic is fragrant, about 1 minute. Add meatless crumbles and cook, stirring constantly, until thawed, about 2 minutes.

2. Stir in water, tomatoes, Italian seasoning and salt. Bring to a boil; stir in noodle pieces. Reduce heat to medium and cook, stirring often, until the noodles are tender, about 8 minutes.

3. Combine basil, lemon zest and the remaining 1 teaspoon garlic in a mini food processor; pulse until finely chopped, about 8 pulses. Add the remaining 3 tablespoons oil; pulse until combined.

4. Stir spinach into the soup until wilted, about 1 minute. Ladle into 6 bowls and dollop with the basil mixture.

Nutrition Facts (per serving)