Try this lasagne and white bean soup, then check out our tomato soup, spicy butter bean soup, minestrone soup, mulligatawny and more easy soup recipes.


  • 2 tbsp olive oil, plus 2 tsp
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large leek, white and pale green parts only, finely chopped
  • 3 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 400g tin peeled plum tomatoes
  • 400g tin cannellini beans
  • 600ml vegetable stock
  • 2 bay leaves
  • 80g dried lasagne sheets, broken into bite-sized pieces
  • 80g curly kale, roughly chopped and tough stalks removed
  • 20g parmesan shavings (or veggie alternative)


  • STEP 1

    Put a large, deep pan over a medium heat and add 2 tbsp of oil. Once hot, add the carrots, celery and leek, and season with salt. Cook for 6-8 minutes or until softened. Add the garlic and cook for 1 minute, then add the tomato purée and cook for a further 2-3 minutes until the tomato paste is deep in colour.

  • STEP 2

    Tip the tomatoes into a bowl and crush them with your hands, then add to the pan along with the beans (liquid and all), stock and bay leaves. Bring to the boil then reduce the heat, add the pasta and kale, and cook for 6-8 minutes or until both are tender. Remove the bay leaves and season to taste.

  • STEP 3

    Ladle into bowls and garnish with the parmesan shavings, some freshly ground black pepper and drizzle with the remaining oil.

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