Fall Minestrone Soup

Name: Fall Minestrone Soup
Total time: 40 min
Yield: 6 份量
Ingredients: 1 tablespoon olive oil; 🥕 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 ½ cups beef stock; 1 (15 ounce) can cannellini beans

成本 $10, 保存 $15

來源: Recommended by CookPal

40 分鐘
6 份量
$10

Fall Minestrone Soup

成本 $10, 保存 $15

來源: Recommended by CookPal

40 分鐘
6 份量
$10

食材

Main Ingredients
- 1 tablespoon olive oil
- 🥕 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 ½ cups beef stock
- 1 (15 ounce) can cannellini beans

步驟

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.

營養成分

每份

🔥

196

卡路里

8
蛋白質
34
碳水化合物
4
脂肪

💡 Use a vegetable stock instead of beef stock for a vegan-friendly version.Swap Swiss chard with spinach if preferred.Pair the soup with crusty bread for a complete meal.Store leftovers in the refrigerator for up to three days.