Delicious vegetarian minestrone soup.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

217 calories; protein 7.4g 15% DV; carbohydrates 35.7g 12% DV; fat 5.5g 8% DV; cholesterolmg; sodium 765.6mg 31% DV. Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
11/15/2014
I am switching to vegetarianism, which is a drastic change for me. This was the first recipe I made AND enjoyed! I've made a batch every week for a month. I simmered the onion and veggies without oil and used fresh tomatoes...love it, thanks! Read More
(5)
19 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/14/2014
I am switching to vegetarianism, which is a drastic change for me. This was the first recipe I made AND enjoyed! I've made a batch every week for a month. I simmered the onion and veggies without oil and used fresh tomatoes...love it, thanks! Read More
(5)
Rating: 5 stars
01/10/2015
This was delicious, and I would make it again in a heart beat. I used 4 cups vegetable bouillon (2 bouillon cubes / 4 cups water), cannellini beans and just added some fresh/frozen basil, as I didn't have any canned diced tomatoes with the basil included. It is a very hearty soup, with not a lot of liquid. You can always add more broth if you prefer it that way, but I enjoyed it just as is. Read More
(3)
Rating: 5 stars
01/13/2019
Really good. I added leftover pasta cooked pasta to our bowls and poured the soup on top. My hubby said it was excellent and he’s a where’s the beef type. Read More
(3)
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Rating: 5 stars
03/10/2015
Delicious Read More
(2)
Rating: 4 stars
09/05/2019
This comes together remarkably well, and with a few tweaks can be an amazingly tasty low sodium treat! I used unsalted beef stock, with an extra 1.5 cups to bring it to a consistency I like. Unsalted canned tomatoes and kidney beans, and 2 Tbsp of coconut aminos (a low salt soy sauce substitute} instead of added salt. I also sliced only 1 carrot in thin slivers and made up for it with diced sweet yellow peppers. Delicious and only 39 sodium per cup!! Edit: in the future instead of Italian seasoning I think I'll just use separate basil and oregano. Read More
(1)
Rating: 5 stars
11/21/2016
I added chicken sausage. Yummy. Read More
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Rating: 4 stars
06/03/2016
Always a good quick minestroni. I add a small handful of parsley (subtle) sometimes chicken broth base instead of vegetable and occasionally a large turnip instead of potatoes. Also 1/2 to one cup of rice macaroni or other favorite pasta. Spinach too instead of kale. Read More
Rating: 4 stars
01/09/2018
The only change I will make to the recipe when I make it again is adding additional veg broth. I think 6 cups would be about right. Read More
Rating: 5 stars
04/16/2016
Delicious and easy to make! Read More