Lasagna noodles, white bean, RollinGreens Classic Salt & Pepper ME’EAT, kale crushed tomatoes, in a vegetable stock topped with parmesan cheese.

Serves 4-6 People

Ingredients

For Classic Salt & Pepper ME’EAT

• 1 Bag RollinGreens Classic Salt & Pepper ME’EAT
• 2 cups water
• 3 tbsp olive oil

For the Lasagna Noodles

• 1/2 pack lasagna noodles
• Pot of water
• 1 tbsp sea salt

For the Lasagna Soup

• 2 tbsp olive oil
• ¼ tsp dried oregano
• ¼ tsp dried basil
• 1 lb. cooked Classic Salt and Pepper ME’EAT
• 1 can crushed tomatoes
• 32 oz. vegetable stock
• 2-3 tsp Sea Salt
• 1 yellow onion
• 4 galic cloves
• ½ bunch elephant kale
• 1 can white beans
• Cooked and cut lasagna noodles
• ½ cup parmesan (optional dairy free alternative)
• ½ cup ricotta (optional)(optional dairy free alternative)

Instructions

1. For the Classic Salt & Pepper ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
2. Add the entire contents of the Classic Salt & Pepper ME’EAT and stir well.
3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn the burner heat off and set aside.
4. For the lasagna noodles, in a large pot, boil salt water and add lasagna noodles. About 10 sheets. Cook until al dente. Remove from water and cut into 11/2-inch noodles. Set aside.
5. In a large soup pot, heat to medium and add 2 tbsp olive oil.
6. Add large, diced onion, and stir. Add dried herbs and stir. Add chopped garlic and cook for 2 minutes and stir.
7. Add vegetable stock and crushed tomatoes and stir. Add drained and rinsed beans and bring soup up to a boil. Once the soup boils, reduce the heat to low and add in the cut lasagna noodles, the cooked 1 lb. Classic Salt & Pepper, and chopped elephant kale. Stir and cook for 10-15 minutes. Salt and stir, taste, and make sure it has enough salt, might need a touch more to your liking.
8. Finish your bowl of soup with parmesan cheese and ricotta. (optional)

-Enjoy Chef Ko