Minestrone Soup

This hearty soup is like a party for vegetables. You can use the ones listed in the recipe or swap them out for your favorites. Either way, you are sure to want a second bowl!

Minestrone Soup Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download

with Guests Anna Boyd and Jenna Kim


  • 1 1/2 quart water
  • 1 large onion, diced
  • 3 stalks celery, diced
  • ¼ cup barley
  • 3 carrots, diced
  • 1 cup fresh okra, sliced
  • 2 cups fresh cabbage, chopped
  • 1 large potato, diced
  • 1 15-ounce can pinto beans
  • 1 15-ounce can great northern beans
  • 1 15 ounce-can black beans
  • 1 tsp. sugar
  • 1 Tbsp. McKay’s Chicken Style Seasoning
  • 1 package Good Seasonings Italian Dressing Mix
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic salt
  • 1 tsp. red pepper flakes
  • ½ cup small pasta of your choice (mini-shells, alphabets, etc.), cooked al dente


In large soup pan, add canned tomatoes, water, onions, celery, and barley. Slow boil till barley is tender, then add remaining ingredients, except for pasta. Simmer slowly till all vegetables are tender and done, approximately two hours. Add cooked pasta and heat thoroughly.

The beauty about this recipe is that you can add or leave out any vegetable that you wish according to your personal likes or dislikes. It is also a meal in itself because it not only has the vegetables but the beans add protein. Just add a salad and bread and you have a wonderful meal! –Brenda

Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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Kids Club for Jesus is a 501c(3) Non-profit orginization. Please visit our profile on Guidestar