Ingredients

• 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
• 0.13 teaspoons ground black pepper
• 1 , 14.5 ounce
• 2 potatoes , diced
• 1 , 15 ounce
• 1 cup bite-sized pieces kale

Instructions

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.

Nutrition per serving