2 tbsp. olive oil
12 oz. veggie grounds (I usually use Smart Ground but YvesVeggie Ground Round is just as great. Really, just get whatever your grocery store has!)
1 large onion, finely chopped
2 carrots, peeled and grated
3-4 cloves garlic, finely chopped
32 oz. vegetable broth
28 oz. Italian crushed tomatoes
1 lb lasagna noodles, broken into jagged pieces
1 cup basil leaves, torn (or however much you happen to have in your garden!)
Salt and pepper
1. In a large stock pot, heat the olive oil over medium-high heat. And the veggie grounds and season with salt and pepper. Cook 3-4 minutes or until slightly browned. Add the onion, carrots, and garlic and cook until softened, 5-7 minutes.
2. Stir in 2 cups water, the broth, and the tomatoes. Cover and bring to a boil. Add the pasta and cook until al dente. Stir in the basil and season with salt and pepper. Serve in big bowls and enjoy!