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.