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Fall Minestrone Soup

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"This hearty and comforting minestrone soup with potatoes and chard is a meal in a bowl."
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1 h servings 196
Original recipe yields 6 servings


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  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.
  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.


  • Cook's Note:
  • You can use kale instead of Swiss chard, and 5 small Yukon Gold potatoes instead of 2 large.

Nutrition Facts

Per Serving: 196 calories; 3.5 33.6 8.2 0 367 Full nutrition

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