This hearty Italian-inspired soup has potatoes, carrots, celery, kidney beans and kale.
1 person made this
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
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
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.
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.