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Compliments of Diana Dyer, MS, RD

Easy Minestrone Soup

  • 46 oz. low-sodium V-8 juice
  • 16 oz. frozen soup vegetable mixture
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can diced tomatoes
  • 2 Tbsp. pesto sauce (homemade or purchased)
  • 1/2 of 16 oz. bag of chopped turnip greens and diced turnips
  • 2 Tbsp. extra virgin olive oil
  • 4 oz. dried pasta (cook separately and add at the end - I used Bella Terra Soia Penne Rigate by Racconto)


Add all ingredients (except pasta) to a large soup pot. Heat over medium heat until it reaches a boiling temperature. Keep stirring as needed to distribute frozen veggies. Heat 15-20 minutes, while getting pasta cooked and making salad or whatever else you would like to serve. This makes alot, about 3 quarts, so you have plenty for a large family meal or several smaller frozen meals to put away for a later day.