Late-Summer-Vegetable Minestrone

Name: Late-Summer-Vegetable Minestrone
Prep time: 60 min
Total time: 85 min
Ingredients: 0.25 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 ¼-inch rounds, larger rounds halved (1 cup); 2 celery stalks, cut crosswise into ¼-inch pieces (1 cup); 1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into ½-inch pieces (1 ½ 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 ½-inch dice (3 cups); 1 Parmesan rind or ¼ 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)

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

1 hrs

Total Time:

1 hrs 25 mins

Servings:

8

Ingredients

¼ 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 ¼-inch rounds, larger rounds halved (1 cup)
2 celery stalks, cut crosswise into ¼-inch pieces (1 cup)
1 bunch red Swiss chard, leaves torn into small pieces (4 packed cups), stems cut crosswise into ½-inch pieces (1 ½ 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 ½-inch dice (3 cups)
1 Parmesan rind or ¼ 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.

Anna Williams