With the start of fall, I love to make soup! This recipe is so easy and yummy and we have it with this bread. I "healthified" this recipe below, as I do all my old recipes. It came originally from an Italian friend of mine when I was a young bride whose Nana made it for her big family often. Here you go ...
Saute dry onion and dry garlic in some coconut or olive oil in a big pan. (I love my Pioneer Woman Dutch Ovens. I have two and use them every single day for everything. They are lightweight yet things don't burn or stick.)
Add one jar marinara sauce. Our favorite marinara sauce, by far, is Bertolli's, and even though I'm a dollarwise grocery shopper, I willingly pay more for it!
Add one container vegetable broth.
Add one cup lite coconut milk.
Stir all together and simmer 'til hot.
Break up a box of no-cook lasagna noodles, (I put them in a Ziploc bag and pound into small, but not tiny, pieces with my ladle.) My favorite brand.
Stir noodles into soup sauce and cook 'til noodles are tender.
You can top with mozzarella cheese once done if you want. (We don't and it's still good!)
If you double this recipe it will make a pan the size of a dutch oven like this. If not, it makes about half a dutch oven so I double it and then freeze about 8 containers and it freezes up great.
Note: I don't like using any more plastic than I have to due to our environmental concerns about that, but I have pain in my hands so I have had to de-glass our home as I was breaking glassware and it became dangerous to clean up glass shards.