The soup was ok. I was disappointed that the roasted red pepper flavour wasn't strong and hearty. I suggest using additional roasted peppers if you'd like a stronger flavor.

Reviewed On: Apr. 23, 2003

Whoa! Vinegar overload! I nearly fell over after tasting this dressing. I should have cut way back on the vinegar at the beginning, to maybe 1 tbsp. I managed to salvage this dip by adding about 3/4 milk and 1/4 sour cream. The vinegar and the worchestire sauce make this dressing very acidic, so I recommend gradually adding those for taste. In the end, it made a nice dressing for my spinach salad.

Reviewed On: Dec. 1, 2001

I used this recipe as a base for my own minestrone soup. I omited some of the vegetables like spinach and zucchinni, and added brocolli, cauliflower, grated carrots, ground beef, etc. I also used dried herbs instead of fresh. This is a suberb recipe and one that is easily customizable! Great flavors no matter what you add to it!

Reviewed On: Dec. 1, 2001