October 23

Lasagna Bean Soup

This exciting twist on lasagna features two delicious beans. Everything you love about lasagna and beans is mixed together in a comforting bowl of delicious, nourishing soup. Serve this protein-rich soup for lunch, dinner or as a side!

Bean Lasagna Soup

Prep Time5 mins
Cook Time8 mins
Soaking time8 hrs
Total Time30 mins
Course: Main Course
Keyword: nut-free, soy-free
Servings: 4 bowls
Calories: 559kcal
Author: Stephan Vogel


  • Instant Pot


  • 200 g. 1⅕ cup Dry cranberry beans
  • 200 g. 1 cup Dry white beans
  • 6 Garlic cloves Minced
  • 1320 ml 5½ cups Vegatable Stock
  • 225 g. 1 cup Tomato sauce
  • 7 g. 2 tbsp. Italian Seasoning
  • 16 g. ¼ cup nutritional yeast
  • 100 g. 6 sheets Lasanga pasta sheets Broken into strips

Optional Garnishes

  • Freshly chopped oregano
  • Crushed cashews
  • Fresh lemon juice


  • Soak the cranberry beans and white beans in plenty of water for 8 hours or overnight, drain and rinse under fresh water. Alternatively, use the hot soak, Instant soak, or Instant boil method as explain here.
  • Select the Sauté setting on the IP and let the pot heat up for a minute. Stir in the minced garlic before selecting the Cancel setting.
  • Deglaze the pot with the vegetable stock and add the soaked beans along with the remaining ingredients except for the lasagna sheets. Secure the lid and set the Pressure Release to Sealing.
  • Select the Pressure Cook setting at high pressure and set the time to 6 minutes.
  • Once the 6-minute timer has completed, QPR and add the lasagna pasta sheet strips.
  • Select the Cancel setting, secure the lid, and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the time to 2 minutes.
  • Once the 2-minute timer has completed, allow a 10-minute NPR and then switch the steam release handle from Sealing to Venting to release any remaining pressure and steam. Select the Cancel setting.
  • Open the pot and transfer the bean lasagna soup into a bowl. Top with the optional garnishes and serve warm. Enjoy!


3-4 days in the fridge, 60 days in the freezer
Tip: For an easier recipe, use only one of the beans listed and double the amount!

Did you make this recipe? Tag us on Instagram (@happyhealthygreen.life) with the result!

This recipe is part of our ‘High-Protein Plant-Based Instant Pot Cookbook’. In this book you’ll find a collection of delicious oil-free one pot meals with only 8 ingredients per recipe. The dishes you’ll make with this cookbook nourish your body with plenty of proteins and all the nutrients you need to thrive on a plant-based diet while helping you save hours of time, and help you prevent waste.

The ‘High-Protein Plant-Based Instant Pot Cookbook‘ is available as a pre-order for only $14.99 $9.99 ($5.99 on Kindle). Order the book here today (link)!


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