Roasted Garlic and White Bean Lasagna Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

8 cloves garlic (for roasting)

1 tablespoon olive oil

1/2 yellow onion, minced

1 teaspoon dried oregano

1/2 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

1/2 teaspoon salt

2 14-ounce cans white beans, rinsed and drained

8 ounces campanelle pasta

8 ounces ricotta cheese

1/2 cup Parmesan cheese

a squeeze of lemon juice

2 tablespoons fresh parsley, minced

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. 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.

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!

Nutrition

• Calories: 423
• Total Fat: 10.2 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 18.2 mg
• Sodium: 1661.3 mg
• Total Carbohydrate: 60.8 g
• Dietary Fiber: 9.7 g
• Total Sugars: 7.2 g
• Protein: 21 g