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Gallery Read the full recipe after the video. Recipe Summary prep: 1 hr total: 1 hr 25 mins Servings: 8 opener-minestrone-soup-v7-063-selects-d112174.jpg
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 2 small onions, chopped (2 cups) 3 large cloves garlic, minced (2 tablespoons) 3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup) 2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup) 1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into 1/2-inch pieces (1 1/2 cups) 8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups) 4 medium ripe tomatoes, peeled (optional) and diced (2 cups) Coarse salt and freshly ground pepper 2 medium zucchini or yellow squashes, or a combination, cut into a 1/2-inch dice (3 cups) 1 Parmesan rind or 1/4 cup finely grated Parmesan, plus more, grated, for serving 1 can (15 ounces) butter beans, cannellini beans, or chickpeas, drained and rinsed Fresh basil leaves, torn if large, for serving (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 25 mins Servings: 8 opener-minestrone-soup-v7-063-selects-d112174.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 1 hr total: 1 hr 25 mins Servings: 8
Recipe Summary
prep: 1 hr total: 1 hr 25 mins
Servings: 8
prep: 1 hr
total: 1 hr 25 mins
prep:
1 hr
total:
1 hr 25 mins
Servings: 8
8
opener-minestrone-soup-v7-063-selects-d112174.jpg
opener-minestrone-soup-v7-063-selects-d112174.jpg
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 2 small onions, chopped (2 cups) 3 large cloves garlic, minced (2 tablespoons) 3 carrots, peeled and cut crosswise into 1/4-inch rounds, larger rounds halved (1 cup) 2 celery stalks, cut crosswise into 1/4-inch pieces (1 cup) 1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into 1/2-inch pieces (1 1/2 cups) 8 ounces green beans, trimmed and cut into 1-inch pieces (2 cups) 4 medium ripe tomatoes, peeled (optional) and diced (2 cups) Coarse salt and freshly ground pepper 2 medium zucchini or yellow squashes, or a combination, cut into a 1/2-inch dice (3 cups) 1 Parmesan rind or 1/4 cup finely grated Parmesan, plus more, grated, for serving 1 can (15 ounces) butter beans, cannellini beans, or chickpeas, drained and rinsed Fresh basil leaves, torn if large, for serving (optional)
Directions
Heat oil in a large pot over medium. Add onions and garlic; cook, stirring occasionally, until onions are translucent, about 5 minutes. Add carrots, celery, and chard stems; cook, stirring occasionally, until chard stems are translucent, about 10 minutes. Add green beans and tomatoes. Season with 2 teaspoons salt; cook, stirring occasionally, until beans and tomatoes start to soften, 5 minutes.
Add zucchini, 5 cups water, Parmesan rind, and butter beans. Bring to a boil, then reduce to a simmer. Cook until all vegetables are softened, about 25 minutes, adding chard leaves in last 2 minutes of cooking. Season with salt and pepper. Serve immediately, topped with grated Parmesan and basil, or freeze up to 3 months.
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All Reviews for Late-Summer-Vegetable Minestrone
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Late-Summer-Vegetable Minestrone
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
