• 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.