Name: Fall Minestrone Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil, or as needed - 1 tablespoon; Carrots, diced - 4 medium; Celery, chopped - 4 stalks; Zucchini, diced - 1 medium; Onion, chopped - 1 medium; Garlic, grated - 2 cloves; Fresh rosemary, finely chopped - 1 sprig; Chopped tomatoes - 1 (15 ounce) can; Yukon Gold potatoes, peeled and cubed - 2 large; Chopped Swiss chard - 1 cup; Beef stock - 3 ½ cups; Cannellini beans - 1 (15 ounce) can

Ingredients for - Fall Minestrone Soup

1. Olive oil, or as needed 1 tablespoon

2. Carrots, diced 4 medium

3. Celery, chopped 4 stalks

4. Zucchini, diced 1 medium

5. Onion, chopped 1 medium

6. Garlic, grated 2 cloves

7. Fresh rosemary, finely chopped 1 sprig

8. Chopped tomatoes 1 (15 ounce) can

9. Yukon Gold potatoes, peeled and cubed 2 large

10. Chopped Swiss chard 1 cup

11. Beef stock 3 ½ cups

12. Cannellini beans 1 (15 ounce) can

How to cook deliciously - Fall Minestrone Soup

1 . Stage

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.

2 . Stage

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.