Crema e Fagioli Soup

Crema e Fagioli Soup

Ingredients:

• 2 Tbsp avocado oil

• 2 cups carrots, medium dice (about 6 sticks)

• 1 cup celery, medium dice (4 stalks)

• 1 large yellow onion, medium dice

• 5 garlic cloves, minced

• 2 Tbsp kosher salt

• 2 tsp black pepper

• 1 tsp red pepper flake

• 3 - 4 Tbsp tomato paste

• 2 15.5oz cans cannellini beans

• 2 quarts chicken stock, unsalted or low sodium

• 1 cup gluten free elbow macaroni

• ½ cup heavy cream

Prep Time: 15 minutes

Cook Time: 60 minutes

Yields 8 heaping servings

Preheat a large pot or dutch oven over medium heat. Warm the avocado oil, and add the mirepoix (carrots, onion, & celery) with a portion of the kosher salt. Begin to sweat and cook down the vegetables (about 5-7 minutes) before sauteing the garlic until aromatic. Add a portion of the black pepper and your desired amount of red pepper flake (depending on your heat preference).

Add the tomato paste and cook down for a few minutes. We’re looking to create a tomato fond on the bottom of the pot. From here, add the beans and their canned liquid and give everything a big stir. Bring everything to a simmer and then add your stock and another portion of the kosher salt and black pepper. Give everything a good mix and allow the soup to come to a rolling boil before reducing to a simmer for at least 30 minutes. 

Once the soup has cooked a bit, add your elbows and cook directly in the soup for 4 minutes. Give a big stir, making sure the noodles aren’t stuck to the bottom of the pot, add the heavy cream, and give another big stir. If desired, you may choose to cook the noodles separately to avoid overcooking. I like that they add additional natural starch into the soup to slightly thicken it, but ultimately your call. Add the remaining seasonings and check for anything additional in the salt and heat departments. Serve immediately and enjoy!