Judy's Hearty Vegetable Minestrone Soup Recipe

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.

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.