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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

Equipment

  • Instant Pot

Ingredients

  • 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

Instructions

  • 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!

Notes

Storage
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!