Chickpea lasagna sheets are broken into "badly cut" (maltagliati) pieces and cooked with cranberry beans for a twist on the traditional Italian stew.

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Recipe Summary

prep:
30 mins
cook:
40 mins
additional:
8 hrs 10 mins
total:
9 hrs 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak beans in water, 8 hours to overnight.

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  • Drain beans and briefly rinse under cold water. Allow to drain.

  • Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.

  • Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.

  • Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.

  • Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.

Cook's Note:

If you live in a hard-water area, add 1 teaspoon of baking soda to the soaking beans.

Nutrition Facts

407 calories; protein 18.3g; carbohydrates 56g; fat 13.6g; sodium 88.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2020
I made this soup and it was delicious. I left out the chili and used red pepper flakes instead, it was what I had on hand. I used rosemary as well as sage, both dried. I loved this soup and will make it again! Read More
(1)
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