Judy’s Hearty Vegetable Minestrone Soup

  • Recipe By
  • Published Dec 31st
  • Ready In1h 20m
  • Servings6
  • Calories217
Delicious vegetarian minestrone soup.

Judy’s Hearty Vegetable Minestrone Soup Ingredients

The following are the ingredients needed to make delicious Judy’s Hearty Vegetable Minestrone Soup for 6 servings:

  • 2 tablespoons olive oil
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable stock
  • 1 tablespoon Italian seasoning, or more to taste
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 (14.5 ounce) can diced tomatoes with basil and garlic
  • 2 potatoes, diced
  • 1 (15 ounce) can kidney beans, drained
  • 1 cup bite-sized pieces kale

Judy’s Hearty Vegetable Minestrone Soup Cooking Instructions

  • Prep20m
  • Cook1h
  • Ready In1h 20m

To cook Judy’s Hearty Vegetable Minestrone Soup, you need about 20 minutes of preparation time. The time needed to cook this Judy’s Hearty Vegetable Minestrone Soup is about 1 hour , and you can serve your Judy’s Hearty Vegetable Minestrone Soup within 1 hour 20 minutes . The following are the steps to cook Judy’s Hearty Vegetable Minestrone Soup easily:

  1. 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. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 217 calories; 5.5 grams of fat; 35.7 grams of carbohydrates; 7.4 grams of protein; 0 milligrams of cholesterol; 766 milligrams of sodium.

  1. Dec 30th 2018

    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 ...

  2. Jan 8th 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.

  3. Nov 20th 2016

    I added chicken sausage. Yummy.

  4. Jun 2nd 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/ ...

  5. Apr 16th 2016

    Delicious and easy to make!

  6. Sep 22nd 2015

    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.

  7. Mar 10th 2015


  8. Jan 10th 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 ...

  9. Nov 14th 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 ...