Name: Judy's Hearty Vegetable Minestrone Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Celery, chopped - 3 stalks; Carrots, chopped - 3; Onion, chopped - 1; Garlic, minced - 3 cloves; Vegetable stock - 3 cups; Italian seasoning, or more to taste - 1 tablespoon; Kosher salt - 1 teaspoon; Ground black pepper - ⅛ teaspoon; Diced tomatoes with basil and garlic - 1 (14.5 ounce) can; Potatoes, diced - 2; Kidney beans, drained - 1 (15 ounce) can; Bite-sized pieces kale - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Judy's Hearty Vegetable Minestrone Soup

1. Olive oil - 2 tablespoons

2. Celery, chopped - 3 stalks

3. Carrots, chopped - 3

4. Onion, chopped - 1

5. Garlic, minced - 3 cloves

6. Vegetable stock - 3 cups

7. Italian seasoning, or more to taste - 1 tablespoon

8. Kosher salt - 1 teaspoon

9. Ground black pepper - ⅛ teaspoon

10. Diced tomatoes with basil and garlic - 1 (14.5 ounce) can

11. Potatoes, diced - 2

12. Kidney beans, drained - 1 (15 ounce) can

13. Bite-sized pieces kale - 1 cup

How to cook deliciously - Judy's Hearty Vegetable Minestrone Soup

1. Stage

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. Stage

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.