Judy's Hearty Vegetable Minestrone Soup recipe

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Ingredients

2 tablespoons olive oil
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes with basil and garlic
2 potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale

Nutrition Info

216.8 calories
carbohydrate: 35.7 g
cholesterol: : -
fat: 5.5 g
fiber: 9 g
protein: 7.4 g
saturatedFat: 0.7 g
servingSize: -
sodium: 765.6 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

Delicious vegetarian minestrone soup.

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