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Bone Building Minestrone

minestrone
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 4-5 cups bone stock (beef, chicken, etc.)
  • 2 carrots, sliced into ¼ inch rounds
  • 2-3 celery stalks, diced
  • ½ cup canned diced tomatoes
  • 1½ tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • ½ cup kamut elbow pasta (or other pasta)
  • 1½ cups cannelini or kidney beans, cooked
  • 3-4 leaves swiss chard, chopped
  • Parmigiano Reggiano (optional)

Saute leek in butter and olive oil 2-3 minutes.  Add garlic, carrots, celery, tomatoes, bone stock, sea salt and thyme.  Cover and cook on medium high heat for 5-7 minutes.  Add pasta, cooked kidney beans, and Swiss chard.  Bring to a boil.  Cover and cook on low an additional 10-12 minutes.  Garnish with shaved Parmigiano Reggiano.