Excellent dish. I made a few revisions based on what I had on hand. I used an organic sauvignon blanc, and finely chopped onions and garlic in place of shallots. I also used only a few TB of half & half in place of the cream to keep it a little lighter. I also added a TB or so of cornstarch and water to thicken the sauce. I roasted the pork tenderloin with some whole garlic cloves inserted into the roast with a rub of olive oil and sage, salt and pepper. I wrapped it in foil to conserve the pork juices. It came out delicious! Will definitely make this again!

Reviewed On: Oct. 23, 2009

I made this soup for a quick dinner tonight served with buttermilk biscuits. It was really delicious! I didn't have any potatoes so I substituted pre chopped butternut squash from the supermarket. I diced the squash into small bite size cubes for quick cooking and it was delicious. I also served some homemade hot sauce on the side (I like it spicy but my BF does not). Great easy & healthy soup on a chilly autumn night!

Reviewed On: Oct. 17, 2009

Awesome recipe although I modified a few things. I used olive oil instead of butter. I added a diced zucchini, used a vegetable boullion cube boiled in water instead of chicken broth (to make it vegetarian for my boyfriend). I also used orzo instead of elbows and added fresh chopped parsley and basil from my garden. I also substituted fresh baby spinach instead of cabbage. Absolutely fantastic! Served with garlic bread. Hearty and filling. Way better than Minestrone I have eaten in a restaurant!

Reviewed On: Sep. 27, 2009