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Judy's Hearty Vegetable Minestrone Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Oil and seasonings

    • 2 tablespoons olive oil
    • 1 tablespoon Italian seasoning
    • 🧂 1 teaspoon kosher salt
    • â…› teaspoon ground black pepper

  • Vegetables

    • 3 stalks celery, chopped
    • 3 carrots, chopped
    • 🧅 1 onion, chopped
    • 🧄 3 cloves garlic, minced
    • 2 potatoes, diced
    • 1 cup bite-sized pieces kale

  • Canned goods

    • 🍅 1 (14.5 ounce) can diced tomatoes with basil and garlic
    • 1 (15 ounce) can kidney beans, drained

  • Liquid base

    • 3 cups vegetable stock

STEPS

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.

2

Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper.

3

Stir in tomatoes, potatoes, and kidney beans; bring to a simmer and cook until the potatoes are tender.

4

Add kale and continue cooking until the kale wilts.

NUTRIENTS

Per 1 serving

🔥

217

Calories

  • 7g
    Protein
  • 36g
    Carbs
  • 6g
    Fats

đź’ˇ Tips

Customize the recipe by adding more vegetables like zucchini or green beans.Serve with a slice of crusty whole-grain bread for added texture and nutrition.Make a larger batch and store leftovers in an airtight container for up to 3 days in the refrigerator.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.