Fall Minestrone Soup Recipe

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.