Ratatouille lasagne soup
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 20 mins
Cook: 50 mins
A star rating of 4.2 out of 5.21 ratingsRate
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Rustle up this satisfying vegetarian soup for a filling lunch or supper. Serving four, it's full of veg and fibre and delivers four of your 5-a day
High-fibre
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
plus a drizzle to serve
-
1 large onion
finely chopped
-
1 celery stick
finely chopped
-
2 courgettes
diced
-
1 aubergine
diced
-
2 garlic cloves
crushed
-
1 tbsp tomato purée
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1 bay leaves
-
handful of basil
shredded, plus more leaves to serve
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1 tsp dried oregano
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400g can chopped tomatoes
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1 litre hot vegetable stock
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125g dried lasagne sheets
broken into shards
-
1 ball mozzarella
drained and torn into small pieces
-
grating of parmesan
or vegetarian alternative, to serve
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Nutrition: Per serving
-
kcal420
-
fat20g
-
saturates10g
-
carbs36g
-
sugars12g
-
fibre8g
high
-
protein20g
-
salt1.28g
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Method
-
step 1
Heat the oil in a large saucepan over a medium-high heat. Fry the onion and celery with a pinch of salt for 10 mins until soft. Add the courgettes and aubergine, and cook for another 10 mins until translucent. Stir in the garlic, fry for 1 min, then stir in the tomato purée to cover the veg and cook for 2 mins.
-
step 2
Add the herbs, tomatoes and stock, and simmer, uncovered, for 15-20 mins until the tomatoes have broken down – it should still be quite thin. Add the lasagne pieces, one by one, and stir well, so they don’t stick together. Simmer for 5-8 mins until the pasta is al dente. Top up with a little water if it starts to get too thick. Taste for seasoning.
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step 3
Ladle into bowls, top with the torn mozzarella, basil leaves and parmesan. Season with black pepper and add a drizzle more oil to serve.
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A star rating of 4.2 out of 5.21 ratings
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