Zucchini and Lemon Lasagne Soup

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Zucchini and Lemon Lasagne Soup

Zucchini and Lemon Lasagne Soup

Ingredients
Method

Ingredients

Method

2 tbsp olive oil
1 chopped onion
2 crushed garlic cloves
2 halved and sliced zucchini
1.5 litre veg stock
200g dried lasagna pasta sheets, broken into pieces
½ cabbage, shredded
1 lemon, zest and juice

Preheat the oven to 200C. Heat the oil in a saucepan and cook the onion for 8 mins, then stir in the zucchinis and garlic and cook for 6 mins to soften.
Add the stock to the pan, bring to a simmer and add the broken pasta pieces, cabbage and peas. Stir and cook for 15 mins or until the veg is tender and the pasta is cooked, then season with black pepper, stir through the juice and zest and serve with garlic bread.

25 mins

4 serving

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