Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon red pepper flakes
- Freshly ground black pepper
- 2 tablespoons tomato paste
- 1 (32-ounce) box low-sodium vegetable broth
- 1 (16-ounce) jar marinara sauce (2 cups)
- 1 (15-ounce) can white beans, drained and rinsed
- 8 ounces lasagna noodles (about 8 noodles)
- 2 tablespoons pesto (I always use Gotham Greens), plus more for serving
- 1 cup full-fat cottage cheese whipped in a food processor, or 1 cup full-fat ricotta cheese
- 1 ounce Parmesan cheese, finely grated (about 1/2 cup)
- fresh basil leaves, for serving
Instructions
- Heat the oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook until softened, about 3 minutes. Add the garlic, oregano, salt, red pepper flakes, and several grinds black pepper and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook until darkened in color, about 2 minutes.
- Add the broth, marinara sauce, and beans and bring to a boil over medium-high heat.
- Break the lasagna noodles in half crosswise, then in half crosswise again, creating four (2 1/2 inch) pieces from each noodle.
- When the soup is boiling, add the noodles and reduce the heat to medium-low. Cook, stirring often to prevent the noodles from sticking to one another or the bottom of the pot, until very al dente (they'll continue to cook off the heat), 6 to 8 minutes. Remove from the heat and stir in the pesto.
- Stir together the whipped cottage cheese and the Parmesan. Dollop onto individual servings of soup along with a drizzle of pesto. Garnish with fresh basil leaves.
