Fall Minestrone Soup

Name: Fall Minestrone Soup
Total time: 60
Yield: 6
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) can chopped tomatoes; 2 large Yukon Gold potatoes, peeled and cubed; 1 cup chopped Swiss chard; 3.5 cups beef stock; 1 (15 ounce) can cannellini beans

Recipe by Culinary Ginger from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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1 tablespoon olive oil, or as needed
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4 medium carrots, diced
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4 stalks celery, chopped
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1 medium zucchini, diced
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1 medium onion, chopped
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2 cloves garlic, grated

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1 sprig fresh rosemary, finely chopped
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1 (15 ounce) can chopped tomatoes
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2 large Yukon Gold potatoes, peeled and cubed
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1 cup chopped Swiss chard
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3.5 cups beef stock
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1 (15 ounce) can cannellini beans

Instructions

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.