Ingredients1 h 20 m servings 217
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 217 calories; 5.5 35.7 7.4 0 766 Full nutrition
ReviewsRead all reviews 12
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...
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.
Great recipe. I used the Instant Pot. I should've gone with 13 minutes for cooking time. I went with 15 and a quick release. The potatoes were a little overcooked.
Very good and versatile enough if you'd like to add or subtract for your own preferences. As others have mentioned, there wasn't enough broth. I ended up doubling our broth, so then added anot...
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.