Creamy Garlic White Bean Lasagna Soup

Creamy Garlic White Bean Lasagna Soup

Savor this comforting lasagna soup, brimming with creamy white beans, roasted garlic, and savory herbs for a hearty, flavorful meal.

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Soup

Servings 8

Calories 450 kcal

Ingredients

  

• 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

Instructions

 

• Roast the Garlic: Drizzle the garlic cloves with a tiny bit of olive oil, wrap tightly in foil, and roast for 30 minutes at 400°F (200°C).
• Make the Soup Base: Heat olive oil in a large pot over medium heat. Add minced yellow onion and cook until softened, about 6 minutes. Stir in oregano, red pepper flakes, and tomato paste; cook for 3-4 minutes until fragrant.
• Simmer the Soup: Add fire roasted diced tomatoes, bay leaves, chicken broth, and salt. Stir to combine. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Blend for Creaminess: Remove bay leaves. Carefully transfer about one-third of the soup mixture to a blender. Add the roasted garlic (squeezed from cloves) and puree until smooth. Return the blended mixture to the pot.
• Add White Beans & Pasta: Stir in the white beans and uncooked pasta. Simmer on low heat, stirring occasionally, until the pasta is just tender (al dente).
• Finish and Serve: Taste and adjust seasoning if needed (more salt, pepper, or herbs). Serve hot, garnished with fresh herbs or a drizzle of olive oil if desired.

Notes

– Roast the garlic until very soft and golden for maximum sweetness.
– Use good quality fire-roasted tomatoes for extra depth of flavor.
– Ensure pasta is cooked al dente, as it will continue to soften in the hot soup.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword white bean lasagna soup

The technique that makes it

The foundation of this Creamy Garlic White Bean Lasagna Soup lies in the careful development of its flavor base, particularly through the roasting of the garlic. Roasting garlic mellows its pungent bite, transforming it into a sweet, nutty, and deeply savory element. This is achieved by tossing whole, unpeeled garlic cloves with a little olive oil and roasting them until soft and fragrant. Once roasted, the cloves are easily squeezed from their skins and mashed into a paste. This paste is then sautéed with the onion, oregano, and red pepper flakes, building a complex aromatic layer before the tomatoes and broth are added. This initial sautéing step, often called building the ‘soffritto’ or flavor base, is crucial for infusing the entire soup with a rich, nuanced taste that mimics the depth of traditional lasagna. The fire-roasted diced tomatoes also contribute a smoky depth, enhancing the overall complexity without requiring long simmering times.

Troubleshooting

• Problem: Soup is too thin.
  Fix: Simmer the soup uncovered for an additional 10-15 minutes to allow excess liquid to evaporate and the flavors to concentrate. Alternatively, you can create a slurry by whisking 1 tablespoon of cornstarch or flour with 2 tablespoons of cold water, then stirring it into the simmering soup until thickened.
• Problem: Garlic flavor is too strong or raw.
  Fix: Ensure the garlic was fully roasted until soft and sweet. If it still tastes too sharp, continue simmering the soup for another 10 minutes to allow the flavors to meld further. You can also add a touch more salt to balance the sharpness.
• Problem: Soup lacks depth or is bland.
  Fix: Taste and adjust seasoning with salt and pepper. Consider adding a splash of white wine vinegar or lemon juice at the end of cooking to brighten the flavors. A pinch more red pepper flakes can also add a subtle kick.
• Problem: Beans are too firm or mushy.
  Fix: If using canned beans, rinse and drain them well before adding to avoid a metallic taste. If cooking dried beans, ensure they are fully tender before adding them to the soup base. If they become mushy, it’s usually from overcooking; add them closer to the end of the simmering time.

Substitutions

• Chicken Broth: Vegetable broth can be used for a vegetarian or vegan version. For a richer flavor, consider mushroom broth.
• White Beans: Cannellini beans are ideal, but Great Northern beans or even chickpeas can be substituted. The texture will be slightly different but still delicious.
• Fire Roasted Diced Tomatoes: Regular diced tomatoes can be used, but you may want to add a pinch of smoked paprika to replicate the smoky note.
• Crushed Red Pepper Flakes: A pinch of cayenne pepper or a dash of your favorite hot sauce can be used if red pepper flakes are unavailable, adjusting to your preferred spice level.

Pro tips

• Roast the garlic until very soft and golden for maximum sweetness.
• Use good quality fire-roasted tomatoes for extra depth of flavor.
• Ensure pasta is cooked al dente, as it will continue to soften in the hot soup.

Enjoy this comforting and flavorful lasagna soup! It’s a perfect dish to share during colder months or anytime you crave a hearty meal.

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