- 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), sliced
- 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
- Bring a large pot of water to a boil.
- 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.
- 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.
If you let the soup simmer for too long after adding the noodles, the noodles will absorb more of the liquid and may break apart into smaller pieces. If you have leftovers, you may have to add more liquid when reheating.