- 1 tablespoon olive oil
- 1 tablespoon grass-fed butter
- 1 leek, cleaned and diced (use both white and green)
- 3 garlic cloves, minced
- 1 tsp. dried rosemary
- ½ tsp. dried thyme
- 1 tsp. sea salt
- 5 cups beef or chicken stock (or water)
- 2 carrots, cut into ½ inch rounds
- 1 cup kabocha squash, seeded and diced (or other winter squash)
- ½ medium sized celeriac root (celery root), peeled and diced
- 2 kale leaves, chopped
- 1½ cups cannellini beans, cooked (can use canned beans, rinsed and drained)
- ½ cup whole grain pasta (elbow noodles)
Saute leek and garlic in olive oil and butter for 1 to 2 minutes. Add rosemary, thyme, sea salt, stock, carrots, squash, and celeriac root. Bring to a boil. Reduce heat to medium, cover, and cook 10-15 minutes. Add kale, beans and pasta. Cover and cook additional 5 to 7 minutes or until noodles soften.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.