Ingredients

The following ingredients have 4 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
  • 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 campanile pasta
  • 8 ounces ricotta cheese
  • 1/2 cup Parmesan cheese
  • a squeeze of lemon juice
  • minced fresh parsley
  • salt and pepper to taste
  • fresh basil leaves, torn

Instruction

  • Drizzle the garlic with a tiny bit of olive oil and wrap with foil. Roast for 30 minutes at 400 degrees.
  • 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. Take a few scoops (about one third) of the soup mixture at this point and puree in the blender with the roasted garlic.
  • Add uncooked pasta and simmer on low until pasta is just softened. Taste and adjust (more salt, more red pepper flakes, more basil, etc.)
  • In a small bowl, combine the ricotta, Parmesan, lemon juice, parsley, salt, and pepper.
  • 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!