Easy 61 min

Judy's Hearty Vegetable Minestrone Soup

asian european greek italian korean mediterranean middle eastern region thai side soup spicy bitter savory medium medium

Prep

23 min

Cook

38 min

Total

61 min

Ingredients (13)

2 tablespoons olive oil g

3 stalks celery, chopped g

3 carrots, chopped g

1 onion, chopped g

3 cloves garlic, minced g

3 cups vegetable stock g

1 tablespoon Italian seasoning, or more to taste g

1 teaspoon kosher salt g

⅛ teaspoon ground black pepper g

1 (14.5 ounce) can diced tomatoes with basil and garlic g

2 potatoes, diced g

1 (15 ounce) can kidney beans, drained g

1 cup bite-sized pieces kale g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.

Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.