Judy's Hearty Vegetable Minestrone Soup

Name: Judy's Hearty Vegetable Minestrone Soup
Total time: 80
Yield: 6
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

Recipe by Judy Good from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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3 stalks celery, chopped
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3 carrots, chopped
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1 onion, chopped
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3 cloves garlic, minced
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3 cups vegetable stock
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1 tablespoon Italian seasoning, or more to taste

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1 teaspoon kosher salt
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⅛ teaspoon ground black pepper
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1 (14.5 ounce) can diced tomatoes with basil and garlic
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2 potatoes, diced
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1 (15 ounce) can kidney beans, drained
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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.