Roasted Garlic and White Bean Lasagna Soup
Total Time
1 hour 20 minutes
Prep Time
20 mins
Cook Time
1 hour
Rating
4.9 out of 5 stars
(16)
Ingredients
6 servings
- 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
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 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.)
Step 5
Ricotta: In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
Step 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.
Step 7
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Chef's notes
Nutrition includes the ricotta mixture!
Obviously if you are a vegetarian you would want to use vegetable broth instead of chicken broth.
