﻿﻿﻿﻿﻿Late-Summer-Vegetable Minestrone

Late-Summer-Vegetable Minestrone

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 at marthastewart.com

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