Roasted Garlic White Bean Lasagna Soup

Ingredients

garlic

16 cloves

olive oil

2 tbsp

yellow onionminced

1 onion

dried oregano

2 tsp

crushed red pepper flakes

1 tsp

tomato paste

4 tbsp

fire roasted diced tomatoes

56 (28 oz) can

bay leaves

4 leaves

vegetable broth

12 cups

salt

1 tsp

white beansrinsed and drained

56 (14 oz) cans

campanelle pasta

Soy-freegluten-free pasta

16 oz16 oz

ricotta cheese

Veganblended firm tofu drainedblend with lemon juice and olive oil

16 oz16 oz

Parmesan cheese

Vegannutritional yeastadd squeeze of lemon

1 cup1 cup

lemon juice

a squeeze

fresh parsleyminced

4 tbsp

salt

to taste

black pepper

to taste

fresh basiltorn

to taste

Method

1. 01Preheat oven to 400°F.
2. 02Drizzle garlic with olive oil, wrap in foil, and roast for 30 minutes.30 min
3. 03Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 6 minutes.6 min
4. 04Add oregano, red pepper flakes, and tomato paste. Stir well and cook for 3 to 4 minutes.
5. 05Add diced tomatoes, bay leaves, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes.30 min
6. 06Add white beans. Remove bay leaves. Puree about one third of the soup with the roasted garlic in a blender and return to pot.
7. 07Add uncooked pasta and simmer on low until just softened, about 10 minutes. Taste and adjust seasoning.10 min
8. 08Combine ricotta, Parmesan, lemon juice, parsley, salt, and pepper in a small bowl.
9. 09Ladle soup into bowls. Top each with a dollop of ricotta mixture, extra Parmesan, and fresh basil.

Fits

• Vegetarian