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Judy's Vegetable Minestrone Soup

4.6
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner
Judy's Vegetable 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
  • 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
Instructions
1
Heat a generous amount of olive oil in a substantial cooking vessel over an intermediate heat setting. Sauté the finely chopped celery, carrots, onion, and garlic in the hot oil until the onion becomes transparent and soft, taking around 7 to 10 minutes of continuous stirring.
2
Next, add a substantial amount of vegetable stock to the mixture, followed by a sprinkle of Italian seasoning, kosher salt, and black pepper. Stir in the diced tomatoes, sliced potatoes, and canned kidney beans into the stock mixture; bring the entire mixture to a gentle boil and cook until the potatoes become tender, approximately 40 minutes.
3
Finally, add some fresh kale leaves to the pot and continue cooking until the kale has wilted and lost its crisp texture, roughly 5 minutes.