Lasagna Soup

Step 1 of 5:

 

Dice dried tomatoes. Peel onion and carrot, wash celery. Cut the vegetables into small cubes. Remove skin from garlic clove.

Step 2 of 5:

 

Heat olive oil in the Vitavit ® Premium. Steam vegetables – except for garlic – with the lid closed for 3 minutes using the pressureless steam cooking setting. Add tomato paste, salt, maple syrup, bay leaf, thyme, and oregano. Press in garlic and steam for another 3 minutes.

Step 3 of 5:

 

Now add all other ingredients except the lasagna sheets and cook the soup for 25-30 minutes on setting 3. Vent after this time.

Step 4 of 5:

 

Now roughly break the lasagna sheets and add them to the soup. Make sure the lasagna sheets are distributed in the soup and do not stick together. Cook the pasta with the lid closed until the lasagna sheets are al dente – this takes about 8-10 minutes (The pressure cooking function is no longer activated here. Place the pot on the pressureless steam cooking setting, allowing you to open the lid at any time). Stir occasionally while the pasta is cooking. If too much liquid evaporates, add vegetable broth at the end.

Step 5 of 5:

 

To serve, wash and roughly chop parsley and basil. Add grated cheese and herbs to the soup and, if desired, finish with a tablespoon of crème fraîche.

Note:

 

If you do not have a pressure cooker, you can use a conventional pot or a deep pan. The cooking time for the lentils should then be 10 minutes longer.