Judy's Hearty Vegetable Minestrone Soup

4.6

(20)

15 Reviews

9 Photos

Delicious vegetarian minestrone soup.

Submitted by Judy Good

Published on April 2, 2019

9

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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.

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.

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