Delicious vegetarian minestrone soup.
Ingredients
- olive oil: 2 Tbsp
- stalks celery: 3 piece (chopped)
- carrots: 3 piece (chopped)
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- vegetable stock: 3 cups
- italian seasoning: 1 Tbsp (to taste)
- kosher salt: 1 tsp
- ground black pepper: 0.125 tsp
- tomatoes with basil and garlic: 1 can (14.5 ounce can, diced)
- potatoes: 2 piece (diced)
- kidney beans: 1 can (15 ounce can, drained)
- bite-sized pieces kale: 1 cup
Metric Conversion
Stages of cooking
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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.
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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.
