This is a good recipe for using up those veggies that are left in the refrig...I add some zucchini and squash and then just used Barilla tomatoe basil sauce and a table spoon red wine. Very quick and healthy! Thanks!

Reviewed On: Apr. 2, 2008

GREAT START, BUT...needed some adjustments to get to 5 Stars. Here is how I got to 5 Stars: Added 1/2 bag frozen chopped spinach, 1 can petite diced Italian tomatoes, 1 can pesto tomatoes paste (Contadina brand), 1/2 the recommended amount of dried spices, 5 cloves garlic, nixed the pasta, only 2 potatoes, 4 carrots 3 whole celery stalks (leaves and all!), 1 zucchini, 2 small yellow squash, 1 quart vegetable stock and 1 can chicken broth (no water!) 1 more can of regular tomatoe paste will likely make it 6 stars...NEXT TIME!!! Thanks for the recipe! PSST...don't forget the sprinkle of cheese!

Reviewed On: Feb. 17, 2008

I followed the recommendatiions of "Soupman" and it turned out PHENOMENAL!!! This recipe actually surpasses restaurant quality and remains healthy...HERE"S WHAT TO DO: 52 oz minced clams in juice and one extra smaller (4-6 oz) can for good measure, Italian petite diced tomatoes, Sauvignon Blanc(1/2 cup or so...), plenty of fresh thyme, a few pours of clam juice, and 6 slices crispy bacon chopped, THEN just follow the rest of the recipe. YOU WILL NOT BE DISAPPOINTED!!! Put this all together and it's 5 STARS!!! Thanks to you and the Soupman!

Reviewed On: Feb. 10, 2008