This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl.
Ingredients
- olive oil: 1 Tbsp (or as needed)
- medium carrots: 4 piece (diced)
- stalks celery: 4 piece (chopped)
- medium zucchini: 1 piece (diced)
- medium onion: 1 piece (chopped)
- garlic: 2 clove (grated)
- sprig fresh rosemary: 1 piece (chopped)
- tomatoes: 1 can (15 ounce can, chopped)
- Yukon Gold potatoes: 2 piece (cubed)
- Swiss chard: 1 cup (chopped)
- ½ cups beef stock: 3 piece
- cannellini beans: 1 can (15 ounce can)
Metric Conversion
Stages of cooking
-
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.
