PS Lasagne Minestrone

Vicki Layered Minestrone.jpg

Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Makes: 8 to 10 servings

Prep Time: 20 min

Electric Pressure Cooker Time: Build to pressure, cook 3 min, rest for 10 and release

Soup Pot Cook Time: 30 min

INGREDIENTS

  • 1 lg onion, diced

  • 1 clove garlic, minced

  • 2-3 c chopped fresh vegetables (I like celery, red peppers and zucchini)

  • 4 c vegetable broth

  • 2 c water

  • 1 14 oz can crushed tomatoes

  • 1 14 oz can diced tomatoes

  • 1 8 oz can tomato sauce

  • 1/3 c tomato paste

  • 6 – 12 oz uncooked whole wheat lasagna noodles, broken into small pieces

  • 1 ½ t kosher salt, or to taste

  • ½ t coarsely ground black pepper, or to taste

  • ¼ t onion powder

  • 1/3 c cashews

  • 1 14 oz can navy beans, rinsed and drained

  • 2 T nutritional yeast

  • ¼ t red pepper flakes

  • 2 c fresh baby spinach or baby kale, roughly chopped

  • Garnish: ½ c fresh basil leaves, chapped, if desired.

DIRECTIONS

Electric Pressure Cooker (I like the Zavor brand best)

  1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker.

  2. Lock the lid in place. Select High Pressure and set the timer for 3 min

  3. After the cooking is compete, allow the pot to rest for about 10 min, and then use the quick release method to release the remainder of the pressure. When the valve drops, carefully remove the lid.

  4. In a High-Powered Blender, blend the cashews with about 2 c of hot soup, until smooth and creamy. Return mixture to the soup pot and stir well.

  5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mix gently, and cover pot for 5 min, just until greens are wilted, and beans are heated through.

  6. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Large Soup Pot

  1. In a large soup pot, combine first 13 ingredients (onion through onion powder). Bring to a boil.

  2. Reduce heat, cover partially, and simmer gently, until the pasta is tender (approximately 10 min). Turn off heat.

  3. In a High-Powered Blender, blend the cashews with about 2 c of hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

  4. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mix gently, and cover pot for 5 min, just until greens are wilted, and beans are heated through.

  5. Garnish with fresh basil and serve piping hot soup with a loaf of warm crusty whole grain bread.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published.

Ann Arbor Vegan Kitchen

Ann Arbor Vegan Kitchen

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