Fall Minestrone Soup
Ingredients
- 1 tablespoon olive oil, or as needed
- 4 medium carrots, diced
- 4 stalks celery, chopped
- 1 medium zucchini, diced
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 sprig fresh rosemary, finely chopped
- 1 (15 ounce) can chopped tomatoes
- 2 large Yukon Gold potatoes, peeled and cubed
- 1 cup chopped Swiss chard
- 3 ½ cups beef stock
- 1 (15 ounce) can cannellini beans
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Instructions
- Heat olive oil in a large saucepan over medium heat. Add carrots, celery, zucchini, and onion; saute until the vegetables are soft, about 10 minutes. Add garlic and rosemary; cook, stirring so the garlic doesn't burn, for another 2 minutes. Add tomatoes, potatoes, and chard.
- Bring to a simmer and cook until the chard is wilted, about 5 minutes. Add beef stock and beans, bring to a simmer, and cook until potatoes are tender, about 15 minutes.
Source
Original recipe: View Original