Roasted Garlic and White Bean Lasagna Soup

• cloves garlic (for roasting)↗8

  for roasting

• olive oil↗1 tablespoon
• yellow onion, minced↗0.5
• dried oregano↗1 teaspoon
• crushed red pepper flakes↗0.5 teaspoon
• tomato paste↗2 tablespoon
• can fire roasted diced tomatoes28 ounce
• bay leaves↗2
• chicken broth or vegetable broth↗6 cup
• salt↗0.5 teaspoon
• cans white beans, rinsed and drained↗14 ounce
• campanelle pasta↗8 ounce
• ricotta cheese↗8 ounce
• Parmesan cheese↗0.5 cup
• a squeeze of lemon juice
• fresh parsley, minced↗2 tablespoon
• salt and pepper to taste
• fresh basil leaves, torn↗

Step-by-step instructions

1. 1

   Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.

2. 2

   Make the Soup: Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 6 minutes. Add oregano, red pepper flakes, and tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.

3. 3

   Add diced tomatoes, bay leaves, chicken broth, and salt. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add white beans. Remove the bay leaves and take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.

4. 4

   Add Pasta: Add uncooked pasta and simmer on low until pasta is just softened. Taste and adjust (more salt, more red pepper flakes, more basil, etc.)

5. 5

   Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.

6. 6

   Serve: Place a dollop of the ricotta mixture in each soup bowl and ladle the soup over the top. Top with extra Parm and fresh basil. YUM!