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PREP TIME: 20 minutes (not including time to
make Herbed Macadamia Ricotta)
ACTIVE TIME: 35 minutes
1 teaspoon olive oil
1 yellow onion, diced
3 garlic cloves, minced
1½ cups cooked chickpeas (or one 15-ounce can,
rinsed and drained)
8 ounces cremini mushrooms (or button mushrooms),
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried parsley
Pinch of cayenne pepper
One 15-ounce can no-salt-added tomato sauce
One 15-ounce can no-salt-added crushed tomatoes
1 quart low-sodium vegetable broth
12 ounces lasagna noodles (gluten-free if necessary),
broken in half
3 tablespoons nutritional yeast, optional
1 tablespoon lemon juice
Salt and black pepper to taste
3 cups loosely packed chopped fresh spinach
1 cup loosely packed chopped fresh basil
Herbed Macadamia Ricotta
1. Bring a large pot of water to a boil.
2. Heat the olive oil in another large pot over medium heat. Add the onion and garlic and sauté until the
onion is translucent. Add the chickpeas, mushrooms, zucchini, yellow squash, dried basil, oregano,
parsley, and cayenne pepper and cook for about 5 minutes, stirring occasionally, until the vegetables are
just becoming tender. Add the tomato sauce, tomatoes, and broth. Bring to a boil, then reduce to a simmer
and cook for about 10 minutes.
3. While the soup is simmering, cook the lasagna noodles according to the package instructions until al
dente. Drain the noodles and add to the soup. Stir in the nutritional yeast (if using), lemon juice, salt, and
pepper. Add the spinach and fresh basil and remove from the heat. Serve immediately, topped with a
dollop of ricotta. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.