Judy's Hearty Vegetable Minestrone Soup

4.6
(20)

Delicious vegetarian minestrone soup.

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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

  • 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

Directions

  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.

56 home cooks made it!

Nutrition Facts (per serving)

217 Calories
6g Fat
36g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 217
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 4%
Sodium 766mg 33%
Total Carbohydrate 36g 13%
Dietary Fiber 9g 32%
Total Sugars 6g
Protein 7g 15%
Vitamin C 39mg 43%
Calcium 114mg 9%
Iron 4mg 22%
Potassium 690mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.