PS Lasagna Minestrone

Chef: Vicki Brett-Gach, A2VeganKitchen.com

Makes: 8-10 Servings

Prep Time: 20 min

Cook Time: 20-30 min

Total Time: 40-50 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 paste

• 6 to 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 chpped.

• Garnish: ½ c fresh basil leaves, chopped, if desired

DIRECTIONS

Pressure Cooker

1. Combine first 13 ingredients (onion through onion powder) in a large Electric Pressure Cooker (I like the Zavor brand best

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

3. After the cooking is complete, 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 cups of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

5. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens. Mx gently and cover pot for 5 min, just until the 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

Soup Pot

1. Combine the first 13 ingredients (onion through onion powder).

2. Bring to a boil.

3. Reduce heat, cover partially and simmer gently, until the pasta is tender (approx. 10 min).

4. Turn off heat.

5. In a high-powered blender, blend the cashews with about 2 c of the hot soup, until smooth and creamy. Return mixture to soup pot and stir well.

6. Add in navy beans, nutritional yeast, red pepper flakes and fresh greens.

7. Mix gently, and cover pot for 5 min, until greens are wilted, and beans are heated through.

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

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