Subscribe to our mailing list

* indicates required


1 container (32 oz.) Cadia® Organic Vegetable Broth

1 tbsp. Cadia® Italian Extra Virgin Olive Oil

4 c. no-salt added tomato juice

3-4 chopped fresh basil leaves

1/2 tsp. dried, crushed oregano

1 onion, finely chopped

2 cloves garlic, minced

2 c. sliced mushrooms

2 c. sliced carrots

2 c. chopped celery

1 c. chopped zucchini

1 can (28 oz.) Cadia® Organic Diced Tomatoes, undrained

1 can (15 oz.) Cadia® Organic Garbanzo Beans, rinsed and drained

1 can (15 oz.) Cadia® Organic Kidney Beans, rinsed and drained Pepper (fresh ground black or crushed red flakes)

2 c. Cadia® Organic Fusilli pasta, cooked Fresh grated cheese, if desired


In a large pot, coat bottom with olive oil and sauté garlic and onions for 2 minutes. Add mushrooms and stir until golden brown. Mix in remaining ingredients except pasta and cheese. Bring to boil and reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Add in pasta and stir until heated thoroughly. Serve with grated cheese on top.