Fall Minestrone Soup

Made with hearty chard and potatoes, this comforting minestrone soup is perfect for chilly fall evenings.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 196 Calories

Ingredients

• 4 stalks celery, chopped
• 1 medium onion, chopped
• 1 (15 ounce) can cannellini beans
• 1 tablespoon olive oil, or as needed
• 1 medium zucchini, diced
• 4 medium carrots, diced
• 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

Recipe Instructions

Step 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.

Step 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.