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Judy's Hearty Vegetable Minestrone Soup

4

0 min

Judy's Hearty Vegetable Minestrone Soup

Judy's Hearty Vegetable Minestrone Soup Photo 1

Time

0 min

Serving

6 persons

Calories

217

Rating

4.00★ (20)

Cuisine

Author: Victoria Buriak
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

Judy's Hearty Vegetable Minestrone Soup Photo 21
Judy's Hearty Vegetable Minestrone Soup Photo 32
  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.
    Judy's Hearty Vegetable Minestrone Soup Photo 2
  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.
    Judy's Hearty Vegetable Minestrone Soup Photo 3

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