Vegetarian Crockpot Lasagna Soup
A vegetarian crockpot lasagna soup recipe with ricotta topping and garden vegetables. A hearty (but meatless!) soup for a chilly day!
Foto: Well Plated
Bahan-bahan
- 1 medium butternut squash (peeled, seeded, and cut into 1/2-inch cubes (about 2 pounds, or 5 cups total))
- 16 ounces sliced cremini baby bella mushrooms
- 1 small /medium yellow onion (finely chopped (about 3/4 cup))
- 1 can cannellini beans (drained and rinsed (15 ounces))
- 4 cloves garlic (minced (about 1 1/2 tablespoons))
- 2 dried bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 can crushed tomatoes (with their juices (26 ounces))
- 4 -6 cups reduced-sodium vegetable stock ( or chicken stock)
- 8 ounces whole wheat lasagna noodles
- 4 cups fresh baby spinach leaves
- ½ cup dry white wine (or substitute additional stock, or simply omit it)
- 2 teaspoons chopped fresh thyme
- 8 ounces part-skim ricotta cheese
- ⅓ cup freshly grated mozzarella cheese
- ¼ cup chopped fresh parsley
- ⅛ teaspoon kosher salt
Langkah-langkah
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To a 6-quart or larger slow cooker, add the butternut squash, mushrooms, onion, beans, garlic, bay leaves, salt, pepper, crushed tomatoes, and 4 cups broth.
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Cover and cook for 6-7 hours on low or 3-4 hours on high, until the squash is tender.
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In a small bowl, stir together the topping ingredients: ricotta, mozzarella, parsley, and kosher salt. Cover and refrigerate topping until ready to serve.
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Once the soup is ready, remove the ricotta mixture from the refrigerator and let it come to room temperature. Bring a large pot of salted water to a boil and cook the noodles until al dente, according to the package instructions. Drain the noodles, then rinse and cut into bite-sized pieces.
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Remove the bay leaves from the slow cooker. Add the spinach, white wine, thyme, and cooked noodles to the slow cooker. If the mixture seems too thick, add additional vegetable stock to reach your desired consistency. Stir just until the spinach wilts. Serve warm, topped with a dollop of the ricotta mixture.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (11% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| butternut squash | 1 medium | - | - |
| sliced cremini baby bella mushrooms | 16 ounces | - | - |
| /medium yellow onion | 1 small | - | - |
| cannellini beans | 1 can | - | - |
| garlic | 4 cloves | - | - |
| dried bay leaves | 2 | Rp 25.000/kg | Rp 5.000 |
| kosher salt | 2 teaspoons | - | - |
| ground black pepper | 1 teaspoon | - | - |
| crushed tomatoes | 1 can | Rp 12.000/kg | Rp 1.200 |
| -6 cups reduced-sodium vegetable stock | 4 | - | - |
| whole wheat lasagna noodles | 8 ounces | - | - |
| fresh baby spinach leaves | 4 cups | - | - |
| dry white wine | 0.5 cup | - | - |
| chopped fresh thyme | 2 teaspoons | - | - |
| part-skim ricotta cheese | 8 ounces | - | - |
| freshly grated mozzarella cheese | 0.333 cup | - | - |
| chopped fresh parsley | 0.25 cup | - | - |
| ⅛ teaspoon kosher salt | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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