This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.
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 can chopped tomatoes , 15 ounce
- 2 large Yukon Gold potatoes , peeled and cubed
- 1 cup chopped Swiss chard
- 3.5 cups beef stock
- 1 can cannellini beans , 15 ounce
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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