Judy's Hearty Vegetable Minestrone Soup

Judy's Hearty Vegetable Minestrone Soup
  • 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
  • 1/8 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


  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.

05/10/2018
Judy's Hearty Vegetable Minestrone Soup, recipe PT15M PT1H 5 455 calories

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