Fall Minestrone Soup recipe
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Ingredients
- 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) can chopped tomatoes 2 large Yukon Gold potatoes, peeled and cubed 1 cup chopped Swiss chard 3 ½ cups beef stock 1 (15 ounce) can cannellini beans
Nutrition Info
- 195.5 caloriescarbohydrate: 33.6 gcholesterol: : -fat: 3.5 gfiber: 7 gprotein: 8.2 gsaturatedFat: 0.6 gservingSize: -sodium: 366.7 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Fall Minestrone Soup
Directions
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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.