Fall Minestrone Soup

Ingredients

• 1 tablespoon olive oil, or as needed
• 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
• 3.5 cups beef stock
• 1 (15 ounce) can cannellini beans

Instructions

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.