Description
Delicious vegetarian minestrone soup.
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
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.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 6