Go Back
Print Recipe

Winter Minestrone Soup

Servings: 6

Ingredients

  • 1 onion diced
  • 1 bulb fennel diced
  • 4 Yukon gold potatoes cut into 1-inch cubes
  • 2 garlic cloves finely chopped
  • 1 tbsp extra virgin olive oil
  • 1 can 35 oz whole tomatoes lightly crushed
  • 8 cups low-sodium chicken stock
  • 1 can 15 oz cannelloni beans drained and rinsed
  • 1 tsp dried thyme
  • 2 tsp red wine vinegar
  • 1 bunch Swiss chard thinly sliced
  • salt and pepper to taste
  • freshly grated Parmesan cheese for serving

Instructions

  • Heat oil in a large stockpot over medium high heat. Add onion, fennel, potatoes and cook for about 5 minutes. Stir in garlic and cook for 30 seconds.
  • Add tomatoes and stock. Bring to a boil then reduce heat and simmer until potatoes are tender, about 10 minutes.
  • Stir in vinegar, cannelloni beans and Swiss chard and cook until Swiss chard is tender, about 5 minutes. Salt and pepper to taste.
  • Garnish with Parmesan cheese and serve immediately.