This hearty soup recipe features potatoes, carrots, celery, kidney beans, and kale in vegetable stock for a simple, Italian-style comfort dish.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
217 Calories
Recipe Instructions
Step 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, 7 to 10 minutes.
Step 2
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.
Ingredients
1 onion, chopped
2 tablespoons olive oil
⅛ teaspoon ground black pepper
3 cloves garlic, minced
3 carrots, chopped
3 stalks celery, chopped
1 (15 ounce) can kidney beans, drained
2 potatoes, diced
1 teaspoon kosher salt
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 (14.5 ounce) can diced tomatoes with basil and garlic
