One-Pot Vegetable and Bean Soup

Name: One-Pot Vegetable and Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion; 2 carrots; 2 stalks celery; 3 cloves garlic; 1 can (15 oz) kidney beans; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 2 cups kale; 1 tsp dried oregano; to taste salt; to taste black pepper

A nourishing soup simmered with pantry staples and seasonal vegetables for a satisfying meal in under 30 minutes.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1 tbsp olive oil
1 onion
2 carrots
2 stalks celery
3 cloves garlic
1 can (15 oz) kidney beans
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
2 cups kale
1 tsp dried oregano
to taste salt
to taste black pepper

Instructions

Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 peeled and diced carrots, and 2 diced celery stalks; cook for 5 minutes until softened.
Step 2: Add 3 minced garlic cloves and cook for 2 minutes until fragrant.
Step 3: Stir in 1 can (15 oz) rinsed kidney beans, 1 can (14.5 oz) diced tomatoes, and 4 cups vegetable broth.
Step 4: Bring to a simmer, then reduce heat to low and add 2 cups chopped kale and 1 tsp dried oregano.
Step 5: Simmer uncovered for 20 minutes, stirring occasionally, then season with salt and pepper to taste.