Spring/White Lasagna Soup

1. In a large pot heat olive oil. Once the oil is hot, add onions, carrots, celery, and let that cook for 3 to 4 minutes (until the veggies are a little tender). 2. Add garlic, parsley, oregano, salt & pepper, and red, crushed. Mix well. 3. Add the bell peppers let that cook until they’re little softened. then add the all purpose flour, vegetable stock mix well. 4. Add the zucchini and the peas, and the lasagna, mix well. 5. Add the milk and mix well let this cook until the pasta is al dente. They should take about 8 to 9 minutes. 6. Add the pesto, mix well. 7. Add the spinach and mix well. The spinach from the heat of the soup. 8. Serve in a bowl and top it off with a dollop of the herby ricotta cheese and enjoy! For the herbed ricotta: combine 1/2 cup ricotta, 1 hand full of fresh basil, 1 tbsp chopped parsley, 1/4 tsp oregano, 1 grated garlic clove, 1/4 tsp red crushed pepper, and salt & pepper to taste.