Lasagne Soup

Ingredients

1 medium brown onion, finely diced

1 carrot, finely diced

1 stick of celery, finely diced

2 tbsp extra virgin olive oil

400g beef mince

1 clove of garlic, crushed

2 tbsp cornflour

Pinch of cayenne pepper

3 tbsp tomato purée

240ml red wine (optional)

600ml of chicken or beef stock (or 600ml of water with 1 stock cube + extra stock if needed)

1 x 400g tin tomatoes, blended

2 thick slices of toasted sourdough bread (drizzled in olive oil once toasted)

Olive oil, for drizzling

2 balls fresh Mozzarella (or a handful of grated Mozzarella is fine too)

40g grated Parmesan

4-6 lasagne sheets, broken into rough quarters

Splash of double cream (optional)

Salt and black pepper, to taste

Fresh basil leaves, to garnish

Method

1. In a heavy based large saucepan, soften the diced onion, carrot and celery in the extra virgin olive oil on a medium heat.

2. Once softened, add the mince and brown the meat, breaking it up with a wooden spoon.

3. Once browned, add the garlic and stir for a minute.

4. Add the cornflour, cayenne pepper and tomato purée and stir to combine.  

5. Increase the heat of the pan slightly and add the wine and simmer for a few minutes to allow the alcohol to burn off.

6. Add the stock and tin of tomatoes. Bring to the boil then reduce to a simmer, stirring occasionally for 15 minutes.

7. Whilst the soup is reducing, roughly tear up your toasted sourdough into 3cm chunks, place the pieces onto a baking tray that is lined with baking paper and drizzle with olive oil. Cover the bread with half the Mozzarella and Parmesan and place them under the grill for 5-10 minutes until the cheese is melted and golden.

8. Once the soup has been cooking for 15 minutes, add the lasagne sheets for approx 10 minutes or until the pasta is cooked, stirring occasionally. 

9. Loosen with a little more stock if needed, then remove the pan from the heat and season with a splash of cream, salt and pepper and the fresh basil.

10. Serve the soup into bowls and top each bowl with the remaining Mozzarella and Parmesan. Serve with the cheesy croutons.