Roasted Garlic and White Bean Lasagna Soup

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.