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Fall Minestrone Soup

5

0 min

Fall Minestrone Soup

Fall Minestrone Soup Photo 1

Time

0 min

Serving

6 persons

Calories

196

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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

Fall Minestrone Soup Photo 21
Fall Minestrone Soup Photo 32
  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.
    Fall Minestrone Soup Photo 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.
    Fall Minestrone Soup Photo 3

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