Minestrone Soup

 

• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 leek, cleaned and chopped
• 3-4 garlic cloves, peeled and diced
• 5 cups bone stock (beef or chicken)
• 2 carrots, sliced into 1/4 inch rounds
• 1 summer squash, sliced into 1/2 inch rounds
• 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
• 1 1/2 tsp. sea salt
• 1 tsp. dried thyme or 1 tbsp. fresh thyme
• 1/2 cup kamut elbow pasta (or other pasta)
• 1 1/2 cups kidney beans, cooked
• 2-3 swiss chard leaves, chopped
• 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.