Judy's Hearty Vegetable Minestrone Soup Recipe - Allrecipes.com
Judy's Hearty Vegetable Minestrone Soup Recipe
  • READY IN ABOUT hrs

Judy's Hearty Vegetable Minestrone Soup

Recipe by  

"Delicious vegetarian minestrone soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  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.
  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.
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Reviews More Reviews

Mar 10, 2015

Delicious

 
Jan 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.

 
Nov 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!

 

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Nutrition

  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 35.7 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 766 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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