Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::6
Yield::6 servings
Ingredients
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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 ½ cups beef stock
1 (15 ounce) can cannellini beans
Directions
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.
Cook's Note:
You can use kale instead of Swiss chard, and 5 small Yukon Gold potatoes instead of 2 large.