Lasagne Soup by @deliciouslyella

50 min

4 servings

🫘

400 g

Chickpeas

🌶️

1 tbsp

Harissa paste

🫒

3 tbsp

Olive oil

🧂

Sea salt

🧄

1 head

Garlic

🧅

1

Onion

🥕

2

Carrots

🥬

2 stalks

Celery

🌿

15 g

Thyme

🌶️

Dried red chilli flakes

🥣

1 tbsp

White miso paste

🍅

400 g

Plum tomatoes

🥥

400 ml

Coconut milk

🍲

800 ml

Vegetable stock

🍅

Sun-dried tomatoes

🍁

1 tsp

Maple syrup

🍝

8

Lasagne sheets

🥕

200 g

Cavolo nero

⚫

Black pepper

  1. Preheat

    Preheat the oven to 180°C fan / 400°F.

  2. Toss
    • Chickpeas
    • Harissa paste
    • Olive oil

    On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt, spreading everything out evenly in a single layer.

  3. Step
    • Garlic

    Pop the separated garlic cloves in the corner of the baking tray.

  4. Cook
    • Chickpeas
    • Garlic

    Cook in the oven for 25–30 minutes, until the chickpeas are crisp and golden.

  5. Warm
    • Olive oil

    Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat.

  6. Add
    • Onion
    • Carrots
    • Celery

    Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.

  7. Stir
    • Thyme
    • Dried red chilli flakes
    • White miso paste

    Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.

  8. Add
    • Plum tomatoes
    • Coconut milk
    • Vegetable stock

    Add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.

  9. Squeeze
    • Garlic

    Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.

  10. Season
    • Sea salt

    Season generously with salt and pepper.

  11. Boil
    • Lasagne sheets

    Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.

  12. Add
    • Cavolo nero

    Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.

  13. Serve
    • Chickpeas
    • Olive oil

    Serve with the crispy chickpeas and a drizzle of olive oil.

Lasagne Soup by @deliciouslyella

50 min

4 servings

🫘

400 g

Chickpeas

🌶️

1 tbsp

Harissa paste

🫒

3 tbsp

Olive oil

🧂

Sea salt

🧄

1 head

Garlic

🧅

1

Onion

🥕

2

Carrots

🥬

2 stalks

Celery

🌿

15 g

Thyme

🌶️

Dried red chilli flakes

🥣

1 tbsp

White miso paste

🍅

400 g

Plum tomatoes

🥥

400 ml

Coconut milk

🍲

800 ml

Vegetable stock

🍅

Sun-dried tomatoes

🍁

1 tsp

Maple syrup

🍝

8

Lasagne sheets

🥕

200 g

Cavolo nero

⚫

Black pepper

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C fan / 400°F.

  2. Step 2/13

    On a large baking tray, toss together the chickpeas, harissa, 1 tablespoon of olive oil and a pinch of salt, spreading everything out evenly in a single layer.

    🫘Chickpeas
    🌶️Harissa paste
    🫒Olive oil
    🧂Sea salt
    🍳Baking tray

  3. Step 3/13

    Pop the separated garlic cloves in the corner of the baking tray.

    🧄Garlic
    🍳Baking tray

  4. Step 4/13

    Cook in the oven for 25–30 minutes, until the chickpeas are crisp and golden.

    🫘Chickpeas
    🧄Garlic
    🍳Baking tray

  5. Step 5/13

    Meanwhile, warm 2 tablespoons of olive oil in a large saucepan set over medium heat.

    🫒Olive oil
    🍲Large saucepan

  6. Step 6/13

    Add the onion, carrots, celery, and a pinch of salt; cook for 15–20 minutes until soft and the onions are translucent.

    🧅Onion
    🥕Carrots
    🥬Celery
    🧂Sea salt
    🍲Large saucepan

  7. Step 7/13

    Stir in the thyme, chilli flakes and miso; cook for 1 minute until fragrant.

    🌿Thyme
    🌶️Dried red chilli flakes
    🥣White miso paste
    🍲Large saucepan

  8. Step 8/13

    Add the tinned tomatoes, coconut milk, stock, sun-dried tomatoes and maple syrup.

    🍅Plum tomatoes
    🥥Coconut milk
    🍲Vegetable stock
    🍅Sun-dried tomatoes
    🍁Maple syrup
    🍲Large saucepan

  9. Step 9/13

    Squeeze the cooked garlic cloves out of their skin into the pan and use a hand blender to blitz the soup until smooth.

    🧄Garlic
    🍲Large saucepan
    🧉Hand blender

  10. Step 10/13

    Season generously with salt and pepper.

    🧂Sea salt
    ⚫Black pepper
    🍲Large saucepan

  11. Step 11/13

    Bring the soup to the boil, then add the pasta and cook for 9–10 minutes until al dente.

    🍝Lasagne sheets
    🍲Large saucepan

  12. Step 12/13

    Once cooked, add the cavolo nero and cover with a lid for 2–3 minutes until wilted.

    🥕Cavolo nero
    🍲Large saucepan
    ✨Lid

  13. Step 13/13

    Serve with the crispy chickpeas and a drizzle of olive oil.

    🫘Chickpeas
    🫒Olive oil

Composition

Ingredients

Types

Legumes, Condiments, Spices, Oils, Vegetables, Herbs, Plant-based, Sweeteners, Grains, Pasta

Ingredients

Chickpeas, Harissa paste, Olive oil, Sea salt, Garlic, Onion, Carrots, Celery, Thyme, Dried red chilli flakes, White miso paste, Plum tomatoes, Coconut milk, Vegetable stock, Sun-dried tomatoes, Maple syrup, Lasagne sheets, Cavolo nero, Black pepper

Notes

Chickpeas (tinned, drained), Olive oil (for the crispy chickpeas), Sea salt (for the crispy chickpeas), Garlic (whole bulb, cloves separated, skin-on), Onion (thinly sliced), Carrots (finely diced), Celery (finely diced), Thyme (small handful, leaves picked), Plum tomatoes (tinned), Coconut milk (tinned), Lasagne sheets (dried, about 150g, each broken into thirds), Cavolo nero (1 bunch, sliced), Black pepper (for the soup)

Allergens

Celery, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

520 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 58g, Fat: 26g, Fiber: 10g, Sugars: 11g

Nutritional Information

Minerals

Sodium: 980mg, Potassium: 850mg, Iron: 4.5mg, Calcium: 150mg, Magnesium: 80mg

Vitamins

Vitamin A: 350µg, Vitamin C: 35mg, Vitamin K: 180µg, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Baking tray, Large saucepan, Hand blender, Lid

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Everyday, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Saucy, Chewy, Creamy, Crispy

Flavors

Umami, Savory, Smoky, Tangy, Slightly Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,cool before refrigerating,reheat thoroughly on the stove or microwave until steaming hot,pasta will continue to absorb liquid, add a splash of stock or water when reheating), freezer : up to 2 months (best to freeze the soup base before adding pasta, as lasagne sheets can become mushy when thawed,thaw overnight in the fridge before reheating,store crispy chickpeas separately and re-crisp in the oven)