Late-Summer-Vegetable Minestrone

Prep Time:
1 hrs
Total Time:
1 hrs 25 mins


  • 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)


  1. 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.

  2. 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
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