Roasted Garlic and White Bean Lasagna Soup

This soup was delicious! Even the meat eater enjoyed it 😊
For the lasagna soup:
8 cloves of garlic (for roasting)
1 tablespoon olive oil
1/2 yellow onion, minced
1 tsp. dried oregano
1/2 tsp. crushed red pepper
2 T. Tomato paste
1 28 oz. can fire roasted diced tomatoes
2 bay leaves
6 cups chicken or vegetable broth
1/2 tsp. salt
2 14 oz. can white beans, rinsed and drained
8 oz. campanile pasta

For ricotta dollops:
8 oz. ricotta cheese
1/2 c. Parmesan cheese
A squeeze of lemon juice
Fresh parsley, minced

Instructions:
1. Roast the garlic. Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400°.
2. Make the soup. Heat olive oil in a large pot over medium heat. Add onions and cook until softened. Add oregano, red pepper flakes, and tomato paste. Stir well to incorporate. Cook for 3-4 minutes.
3. Add diced tomatoes, bay leaves, broth, and salt. Stir to combine. Bring to a boil and then reduce heat to a simmer for 30 minutes. Add white beans. Take a few scoops of the soup mixture and purée in the blender with the roasted garlic.
4. Add pasta: add uncooked pasta and simmer on low until the pasta is softened. Taste and adjust (more salt, red pepper flakes, etc)
5. Ricotta: in a small bowl combine ricotta, Parmesan, lemon juice, parsley and salt and pepper.
6. Serve: place a small dollop of the ricotta mixture in a bowl and ladle soup over the top. Top with extra Parmesan and fresh basil.

Bon appetit!