Ingredients
1 tbsp olive oil
2 tbsp grass-fed butter or ghee
1 cup carrots, diced
1 large onion, diced
1 red bell pepper, diced
4-5 tbsp minced garlic
1 tsp each of dried basil, oregano, thyme, crushed red pepper and garlic powder
8 cups chicken stock
1/2 tsp xantham gum
1-2 tbsp gluten-free cornstarch {depending on how thick you want your soup}
15 oz can cannellini beans
2 bay leaves
8 oz of uncooked pasta of choice {I use thinslim pasta}
1 cup cashew milk {or almond milk, cream, milk, etc}
9 oz fresh spinach, chopped
1 cup parmesan cheese, shredded or grated
water to thin recipe, if desired
salt and pepper, to taste
Directions
Heat 1 tablespoon of olive oil and 2 tablespoons of butter / ghee in a large Dutch oven / soup pot over medium heat. Add the onions and carrots, cook for 4-5 minutes, stirring. Add the bell bell pepper and garlic and cook for 1 minute, until the garlic is fragrant. Add all your spices and mix into vegetables. Sprinkle with xantham gum.
Turn heat to medium and gradually stir in 7 cups of chicken broth. Stir in beans, bay leaves and pasta, bring to a boil and then reduce to a simmer to allow vegetables to soften completely and pasta to cook. Stir occasionally so that the pasta does not stick to the bottom (about 15-20 minutes).
Whisk 1-2 tablespoons of cornstarch with an additional 1 cup of chicken broth and add to the soup to thicken.
Turn heat to low, discard bay leaf and stir in milk {of choice} and spinach, warming. Stir in 1 cup Parmesan cheese until melted. Stir in additional chicken broth or water if desired for a less “chunky” soup. Season with additional salt and pepper to taste.
Now it’s time to enjoy! This is a thick and creamy soup that is so good. I didn’t miss the meat, but if you want to add it, go ahead!
What I love most about the soup is that it is so versatile. You can add anything to it, and it will usually end up being the best bowl of soup you’ve ever had!
So while we have snow coming up over the next week, grab your veggies and get chopping! The soup is on!
