Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Late-Summer-Vegetable Minestrone Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 1 hr Total Time: 1 hr 25 mins Servings: 8 Ingredients 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) Directions 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. 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 Originally appeared: Martha Stewart Living, September 2015 Rate It PRINT