Mighty Minestrone Soup (High Protein)

Delicious and full of flavor – you’ll love our Minestrone Soup! Use whatever veggies you have on hand…and enjoy!



1 medium onion, diced

3 celery stalks, chopped

3 medium carrots, diced

1 medium zucchini, diced

1 medium yellow squash, diced

2 cloves garlic, minced

2 Tablespoons olive oil

2 Tablespoons butter

2 teaspoons kosher salt

1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed

2 (14.5 oz) cans fire roasted tomatoes

8 cups vegetable or chicken broth

1-piece Parmesan rind (approx. 2×3)

8 oz. box of Mighty Pasta (or any other short shape like penne, rotini, or orzo)

½ lemon, squeezed and juiced

3 cups fresh kale, chopped, or baby kale

2 T. basil pesto

Kosher salt and black pepper, to taste

Parmesan cheese, grated for garnish

Parsley, chopped, for garnish


In a large stock pot or Dutch oven, melt butter and olive oil over medium high heat , and add the onions, and add 1 teaspoon kosher salt.  After onions soften, add carrots and celery, and sauté for another 3 to 5 minutes.

Add the zucchini, squash, and garlic and cook until softened, about 3-4 minutes.

Add the chickpeas, the broth, the tomatoes with their juices, and the Parmesan rind.

Stir to combine, bring to a boil, and then reduce and simmer for 10 minutes.

Add the pasta and continue to simmer for another 9-10 minutes until pasta is al dente!

Remove the Parmesan rind, add the lemon juice, the fresh kale, and also 2 T. of basil pesto.  Stir until thoroughly combined and kale begins to wilt.

Taste and adjust seasonings if needed.

Serve immediately and garnish with extra Parmesan and fresh parsley. Enjoy!