Low Carb Vegetable Lasagna Soup

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 olive oil and 2 tablespoons of butter/ghee in a large Dutch oven/soup pot over medium high heat. Add onions and carrots, cook for 4-5 minutes while stirring. Add bell pepper and garlic and cook for 1 minute, until garlic is fragrant. Add in all your spices and mix into vegetables. Sprinkle in xantham gum.
Turn heat to medium low and gradually stir in 7 cups of the chicken broth. Stir in beans, bay leaves and pasta, bring to a boil then reduce to simmer to allow vegetables to fully soften and pasta to cook. Stir occasionally so pasta doesn’t stick to the bottom (approximately 15-20 minutes).
Whisk 1-2 tablespoons cornstarch with 1 cup additional chicken broth and add to soup, to thicken.
Turn heat to low, discard bay leaf and stir in milk {of choice} and spinach, warming through. 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, 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 soup is that it is so versatile. You can add anything to it, and it usually will end up being the best bowl of soup you’ve ever had!
So while we have some snow coming our way over the next week, grab your veggies and get chopping! Soup’s on!