Reviewer:

valeria

	Cooking Level: Expert Home Town: Fresno, California, USA Living In: Jacksonville, North Carolina, USA
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Reviewed: Feb. 21, 2008

it tasted to sweet, maybe it was using stew tomatoes instead of diced ones.

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Reviewer:

This soup was fast, flavorful and economical. Can't ask for more that that! I doubled the recipe, used Ditalini pasta (we don't like elbows; Acini di Pepe, Orzo or even Alphabets would work well, too), added a can of Cannellini beans for a heartier soup and topped it with Parmesan cheese. Served it with heated Italian bread, a tub of butter and a fruit bowl. In all, a very satisfying meal.

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Reviewer:

ManassasMa

	Cooking Level: Intermediate Home Town: New York, New York, USA Living In: Manassas, Virginia, USA
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Reviewed: Oct. 18, 2007

Everyone in the house loved this recipe! I added some ground beef, being that I have 3 grown men to feed, and they ate all they could and took the rest to work with them the next day.

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SBCHINCHILLA

	Cooking Level: Expert Home Town: Ponca City, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Sep. 29, 2007

The kids really liked the soup. Elisa was not to crazy about the spinach. We had bread on the side. Mozzie cheese on top was delish!

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Reviewer:

MaestraMama


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Reviewed: May 10, 2007

Thank you Betty!!! This soup was awesome. I did add some red pepper flakes, for a little kick. My fiance, who is from a very traditional Italian family was amazed. He even said it was the best Minestrone he had ever had. He has been talking about it since, and would have no problem eating it today, even if it is 80 degrees out. Thank you so much, I will definitly be making this one again.

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Reviewer:

Jess O.


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Reviewed: Mar. 3, 2007

This soup is very good. It's easy to make and doesn't take long.

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Reviewer:

Chrissy


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Reviewed: Jan. 5, 2007

Very nice, i used vegetable 'bouillon' cubes so that it was vegetarian. I used less pasta though, because traditional minestrones do not have much pasta in them.

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