Lasagna Soup

Step 1 of 5:

 

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

Step 2 of 5:

 

Heat olive oil in the Vitavit ® Premium. Sauté the vegetables - except for the garlic - for 3 min. with the Lid closed using the non-pressurised steam cooking setting. Add tomato paste, salt, maple syrup, bay leaf, thyme, and oregano. Press in the garlic and sauté for another 3 minutes.

Step 3 of 5:

 

Now add all remaining ingredients except for the lasagne sheets and cook the soup for 25 - 30 minutes on level 3. After this time, release the steam. 

Step 4 of 5:

 

Now roughly break up the lasagne sheets and add them to the soup. Make sure the lasagne sheets are spread out in the soup and do not stick together. Cook the pasta with the Lid closed until the lasagne sheets are al dente - this takes about 8 - 10 minutes (the pressure cooking function is no longer activated here. Set the pot to the non-pressurised steam cooking setting so the Lid can be opened at any time). Stir occasionally while the pasta cooks. If too much liquid evaporates, add more vegetable stock at the end.

Step 5 of 5:

 

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

Note:

 

If you do not own a Pressure Cooker, you can use a conventional pot or a deep Frying Pan. The lentils will likely need 10 minutes more cooking time.