Ingredients1 h 20 m servings 217 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 217 calories; 5.5 g fat; 35.7 g carbohydrates; 7.4 g protein; 0 mg cholesterol; 766 mg sodium. Full nutrition
ReviewsRead all reviews 9
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 with...
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 d...
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.
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 t...
This was super good and easy! I made this for my first "meatless Monday". I think next time I might add a little cayenne for some zip.