Minestrone Soup

From Nourishing Traditions By Sally Fallon 6 servings

• 2 quarts Beef stock (see previous post)

• 1 clove garlic

• 2 cups cooked kidney beans (please cook from scratch and soak overnight to cut down on gas producing effects)

• 1 cup buckwheat or brown rice pasta

• 2 carrots, peeled and chopped

• 2 tomatoes, peeled, seeded, and chopped

• 1 cup fresh spinach or chard finely chopped

• sea salt

• grated Parmesan for a garnish

Bring stock to boil, skim if any foam that appears. Add garlic, beans, buckwheat or pasta, carrots, tomatoes, and spinach or chard, and simmer for 10 minutes. Season with pepper and salt, and garnish with Parmesan cheese.