Squash and Chard Lasagna Soup

Ingredients

Featured Clayton Farms Greens:

• Rainbow Chard
• Pea Microgreens

Ingredients:

• 4-5 Clayton Farms chard leaves and their stems
• 1 cup Clayton Farms pea microgreens
• 6-9 lasagna sheets
• I small butternut squash diced
• 1 sweet onion
• 1 carrot
• 3 garlic cloves
• 1⁄2-1 lb. ground beef - seasoned with salt and pepper
• 6 cups beef bone broth
• 1 cup milk
• 1 Tbsp olive oil or butter
• I Tbsp tomato paste
• 1 tsp basil, oregano, paprika, toasted fennel seeds1 Tbsp salt
• Pinch of cayenne pepper and black pepper

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Directions

1. Dice up your chard and stems, onion, carrot, pea microgreens, garlic cloves.
2. Peel and cut the squash. De-seed the squash and dice up too.
3. Season beef w salt and pepper. Cook the beef in a skillet until cooked and set aside.
4. Heat up oil or butter in a big pot and sweat the onion, carrots, and chard stems until lightly browned and soft.
5. Then add garlic and squash and continue sautéing for 5 more minutes.
6. Add tomato paste, stir, and pour in 4 cups of the broth. Simmer until the squash has softened.
7. Take away 1 cup of the liquid from the squash veggie mixture and blend in a blender with 1 cup of milk.
8. Add blended portion back into the veggie mixture along with the beef, spices, chard leaves and additional 2 cups of broth.
9. Break lasagna pieces up, add to the pot, and simmer until pasta is cooked to your liking.
10. Add pea microgreens on top and enjoy!