This is a quick and easy, no-chop, toss-it-all-in-one-pot recipe for a hearty and healthy take on minestrone soup. It’s thick and rich, and absolutely delicious! If you love chili and minestrone soup, this is a perfect recipe for you!

My son plays rugby, and this is a meal I like to make often on the nights he has practice. It fills him up, gives him energy, and is easier than ever for me to whip together on a busy night using pantry and freezer staples I always have on hand.

I hope you love it!

*This recipe also works with our Smoky Latin cooking and seasoning sauce for a whole new flavor!


Chef Kirstens signature

Mediterranean Turkey and Vegetable Minestrone Stew


  • 2 tsp healthy oil/fat of your choice
  • 1 lb ground turkey, or any ground meat of your choice
  • 1 jar Mesa de Vida Mediterranean cooking and seasoning sauce
  • 1 can canned white beans cannellini, white kidney, or garbanzo beans all work, but feel free to substitute kidney beans as well
  • 1 can diced tomatoes
  • 2 cups frozen mixed vegetable blend substitute 1/2 cup chopped fresh green beans, 1 diced carrot, and 1 diced red bell pepper if you wish
  • 3 cups water
  • salt and black pepper to taste
  • 1/2 cup small pasta of your choice, or broken spaghetti noodles
  • parmesan cheese for serving optional


  • Heat a soup pot/Dutch oven over medium-high heat. When hot add oil, swirl to coat.
  • Add ground meat, stir and cook until lightly golden brown.
  • Add the Mesa de Vida Mediterranean cooking and seasoning sauce. Stir and cook for 30 seconds.
  • Add the canned beans, tomatoes, vegetables, water, and salt and pepper. Bring to a simmer, cover and cook on low for 20 minutes.
  • Stir in the pasta, cover and cook for 12 minutes.
  • Serve, topped with shredded parmesan cheese if you wish, and enjoy!

Looking for more delicious soup recipes with a global gourmet twist? Click here for more!

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