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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.

  • Catherine

    This soup is fantastic! It is full of flavor and very filling. I put grated parmesan on top and serve with whole grain bread for a hearty winter dinner. For my vegetarian friends, I use vegetable stock.

  • Catherine

    Help! I messed up the rating system by over clicking, then I wanted to click on 5 stars and it only accepted one. Sorry Andrea, can you fix this? This soup is a 5-star soup!

  • Catherine

    STOP! Don’t pay attention to that one vote … I messed it up! It’s a 5-star soup, see comment below!