I love any recipe with a mirepoix, and minestrone soup is no exception. A tasty Italian classic with a simple country elegance, minestrone is as easy as it is beautiful. It’s a fairly basic vegetable soup in a tomato broth, but packs a vegetable punch and is a healthy way to warm up on a chilly day!
1 large onion, chopped
4 carrots, peeled and chopped
4 celery stalks, chopped (leaves included)
4 garlic cloves, minced
1 large potato, cubed
1 bunch Swiss chard, stems removed, leaves chopped
14 oz canned crushed tomato
5 cups vegetable broth
1 can cannellini beans, drained and rinsed
1/4 cup Parmesan cheese
herbs de Provence
In a large pot, heat oil on medium and add onion, carrot, celery, and garlic.
When onion is soft, stir in potato. Top mixture with chard and herbs de Provence and cover. Allow the chard to cook until beginning to soften.
Then add tomato and broth and stir. Simmer uncovered for 15 minutes.
In a food processor, puree beans with 1/4 cup water until smooth. Stir bean puree and Parmesan cheese into soup and season with salt and pepper. Cook 10-15 minutes more.
Remove from heat and serve with bread or over pasta.