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 caloriescarbohydrate: 35.7 gcholesterol: : -fat: 5.5 gfiber: 9 gprotein: 7.4 gsaturatedFat: 0.7 gservingSize: -sodium: 765.6 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Judy's Hearty Vegetable Minestrone Soup
Directions
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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.