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10-Minute Minestrone Soup

Combine canned tomatoes, navy beans or chickpeas, carrots and mushrooms to create a hearty stew packed with great taste, lot of veggies, and plenty of vitamins and minerals. In only 10 minutes you’ll have a savory stew that’s flavorful, rich and good for you.

Recipe by Canned Food Alliance
Cook Time
10 minutes
Prep Time
5 minutes
italian, dinner, lunch, soups, christmas, italian christmas


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried savory
  • 1/4 teaspoon ground sage
  • 1 quart canned, low-sodium chicken broth
  • 1 cup 100% vegetable juice (such as V-8)
  • 2 teaspoons red wine vinegar
  • 1 cup canned, diced tomatoes (no-salt added)
  • 1 cup canned navy beans or chickpeas, drained and rinsed
  • 1 can (8 1/4 ounces) sliced carrots, drained
  • 1 can (8 1/4 ounces) cut green beans, drained
  • 1 can (4 ounces) sliced mushrooms, drained
  • Parmesan cheese (optional)


Heat oil in a large saucepan over medium-high heat. Add onion and sauté until transparent, about 2 minutes. Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice, and vinegar and bring to a boil.

Add tomatoes, navy beans, carrots, green beans, and mushrooms; simmer 4 to 5 minutes.

Serve in bowls garnished with freshly grated Parmesan cheese, if desired.