Roasted Garlic and White Bean Lasagna Soup

• Vegetarian

• Produce

  • 1 Basil, fresh leaves
  • 2 Bay leaves
  • 8 cloves Garlic
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 28-ounce can Tomatoes, fire-roasted
  • 2 14-ounce cans White beans
  • 1/2 Yellow onion

• Canned Goods

  • 6 cups Chicken broth or vegetable broth
  • 2 tbsp Tomato paste

• Condiments

  • 1 squeeze Lemon juice

• Pasta & Grains

  • 8 oz Campanile pasta

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese
  • 8 oz Ricotta cheese

Found on pinchofyum.com

Description

Ingredients

• 8 cloves garlic (for roasting)
• 1 tablespoon olive oil
• ½ yellow onion, minced
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 1 28-ounce can fire roasted diced tomatoes
• 2 bay leaves
• 6 cups chicken broth or vegetable broth
• ½ teaspoon salt
• 2 14-ounce cans white beans, rinsed and drained
• 8 ounces campanile pasta
• 8 ounces ricotta cheese
• ½ cup Parmesan cheese
• a squeeze of lemon juice
• minced fresh parsley
• salt and pepper to taste
• fresh basil leaves, torn

Directions

• Roast the Garlic: Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.
• 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.
• 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. Take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.
• 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.)
• Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
• 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!