Autumn Minestrone Soup

By charlotteh371

Ingredients

• 1 tablespoon olive oil
•  1 medium onion, cut into 1/2-inch pieces
•  2 stalks celery, sliced crosswise into 1/2-inch pieces
•  1/2 bulb fennel, cut into 1-by-1/4-inch pieces (about 1 1/2 cups)
•  2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
•  2 cloves garlic, finely chopped
•  1 can (35 ounces) whole tomatoes, lightly crushed
•  8 cups homemade or store-bought low-sodium chicken stock
•  1 can (15 ounces) cannellini beans, drained and rinsed
•  Coarse salt and freshly ground pepper
•  2 teaspoons red-wine vinegar
•  1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
•  2 cups cooked tubetti pasta, for serving
•  Freshly grated Parmesan cheese, for garnish

Preparation

Step 1

Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.

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Step 2

Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.

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Step 3

Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls. Ladle over soup and garnish with cheese. Serve immediately.