Mighty Minestrone Soup

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Chock full of veggies, and a great way to use leftover pasta! YUM!


  • 3 cups pasta, fun shaped and precooked
  • 5 cups chicken broth (homemade or organic)
  • 4 ounces tomato paste
  • 1 cup kidney beans, , cooked (canned, if desired)
  • 1 cup garbanzo beans (canned, if desired)
  • 13 cup chopped onions
  • 12 cup shredded or chopped carrot
  • 2 cups shredded or chopped summer squash
  • 12 cup asparagus, optional
  • 12 cup chopped celery
  • 13 cup minced parsley
  • 2 fresh tomatoes, chopped (large)
  • 1 cup peas (fresh or frozen)
  • 3 fresh garlic cloves, minced
  • 1 whole bay leaf
  • 12 teaspoon ground black pepper
  • 12 teaspoon basil (or to taste, fresh or dried)
  • 12 teaspoon Italian seasoning (to taste)
  • 1 tablespoon Organic Valley Salted Butter


Wash and chop all the vegetables. Please note that you may substitute your favorite seasonal veggies/herbs (try fresh basil) for this recipe's basic selection.

Saute veggies and garlic in Organic Valley Salted Butter over medium heat. Add beans, broth, tomato paste and seasonings. Let simmer for 15-20 min.

Add fun shaped, colorful pre-cooked pasta (spirals, trumpets, wagon wheels, alphabet, etc.) and let simmer for another 10-15 min.

Top with Organic Valley Grated Parmesan Cheese.

Serving Suggestions

Serve with a wonderful bread, your favorite Organic Valley Cheeses, and ENJOY!


Kids in the Kitchen:

Last night's pasta can be tomorrow's lunchtime soup!Children love the Mighty Minestrone because it's colorful, tasty, and has so much "stuff" in it!

The wee kitchen staff can snap the asparagus with their fingers, pull apart the fresh parsley, and rinse the canned beans.

The chef apprentices (ages 5 and up) may be ready to take the vegetables to the grater or chopping block, and stir the chunky soup! Have fun!

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