Fall Minestrone Soup

asian european greek korean mediterranean middle eastern region side soup savory medium medium

Prep

19 min

Cook

55 min

Total

74 min

Ingredients (12)

1 tablespoon olive oil, or as needed g

4 medium carrots, diced g

4 stalks celery, chopped g

1 medium zucchini, diced g

1 medium onion, chopped g

2 cloves garlic, grated g

1 sprig fresh rosemary, finely chopped g

1 (15 ounce) can chopped tomatoes g

2 large Yukon Gold potatoes, peeled and cubed g

1 cup chopped Swiss chard g

3 ½ cups beef stock g

1 (15 ounce) can cannellini beans g

Nutrition

kcal

fat

carbs

protein

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.