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Ingredients

Serves 6 to 8

• 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 tablespoon olive oil
• 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

Description

Try This Autumn Minestrone Soup Recipe Any Night For A Warm Treat.

Martha Stewart