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
• 2 large Yukon Gold potatoes , peeled and cubed
• 1 cup chopped Swiss chard
• 3.5 cups beef stock
• 1 , 15 ounce

Instructions

1. 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. 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 per serving