Vegetable and bean soup

    1 hour 20 min

    This hearty Italian-inspired soup has potatoes, carrots, celery, kidney beans and kale.

    1 person made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 3 stalks celery, chopped
    • 3 carrots, chopped
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 700ml vegetable stock
    • 1 tablespoon Italian herb seasoning, or more to taste
    • 1 teaspoon coarse sea salt
    • 1/8 teaspoon ground black pepper
    • 1 (400g) tin chopped tomatoes with basil and garlic
    • 2 potatoes, diced
    • 1 (400g) tin kidney beans, drained
    • 75g chopped kale

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    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 has softened, 7 to 10 minutes.
    2. Pour vegetable stock over the vegetable mixture; season with herb seasoning, salt and black pepper. Stir in tomatoes, potatoes and kidney beans; bring up 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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