|Creamy wild rice and chicken soup|
Cook rice according to directions (either in water or in chicken broth for additional flavor) and set aside. In a small bowl, combine pepper and flour. Set aside. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and sauté for 5 minutes. Season with Celtic salt and pepper and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Sauté roux for 3-4 minutes to cook out raw flour taste. Whisk in cannellini paste, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir bean mixture into broth and add rice. Cook over medium-low heat until heated through, about 15-20 minutes. Season to taste.