Reviewed: Feb. 20, 2008

This was oh so good! It was my first time making ANY kind of home-made soup and it turned out perfect! The broth was delicious and all the vegetables went well with eachother. Will definantly make again soon.

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Nani

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: Feb. 19, 2008

This was excellent. I'm on a low carb diet and instead of pasta I added black soy beans (don't grimace people, they are nearly the same as regular beans, just low carb). I also used beef stock and a bit of Tabasco sauce. Mmm! Also, I didn't saute the veggies, I just threw them all in the pot and it turned out wonderfully. I'll definitely make this again.

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Marsha L

Cooking Level: Expert

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Reviewed: Feb. 17, 2008

I made a double batch for dinner tonight, my only change was egg noodles instead of elbow, and I added mushrooms, and the soup was delicious! Check out my photo of this recipe!

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kittyolson

Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA

Living In: Bedford, Massachusetts, USA

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Reviewed: Feb. 17, 2008

The soup is the greatest. Easy and delicious!

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Marcia

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Reviewed: Feb. 14, 2008

I left out the bouillion and used ground beef instead. I also added red wine, worcestershire sauce, a can of kidney beans and half a can of white potatoes. I used shells instead of elbow, and an extra cup of water to compensate for all the additions. I probably should have used one more cup of water, as I'm concerned about it thickening overnight. My picky son liked it, so that pleases me. My husband didn't really like the ground beef so next time I may use beef broth in the carton instead.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 14, 2008

Good flavor, also added about 10oz of tomato juice-V8.

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jess lynne

Cooking Level: Expert

Home Town: Orwigsburg, Pennsylvania, USA

Living In: Pottsville, Pennsylvania, USA

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Reviewed: Feb. 14, 2008

My family loved this recipe! We ate it with freshly grated Parmesan cheese on top and it was wonderful.

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Cynthia

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 13, 2008

Kind of bland. I added cabbage and minced garlic but all in all since it is so fast, it is a good easy recipe for minestrone.

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lgschaef

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

This was very tasty, but I felt that beans needed to be added for substance, and also to reflect most of the minestrone recipes I've had. Minestrone has several variations - one of my favorites include sausage. I am the proud owner of two successful restaurants.

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Julia I.

Cooking Level: Expert

Living In: Bala Cynwyd, Pennsylvania, USA

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Reviewed: Feb. 13, 2008

Great Soup! Instead of beef bouillons, I substituted beef/onion soup mix, a little extra water (1 cup), ground beef and one 14 oz can of diced tomatoes w/green chiles for a little extra kick. Family loved it.

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Deb.

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

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Reviewed: Feb. 12, 2008

Good recipe, however way too salty with all the bouillon. Just add some cooked beef (any form: roast, steak, low fat hamburger) to get that beefy taste, and omit the bouillon. If you save this for overnight, keep in mind the pasta will increase in size by soaking up some of that liquid. It's easy for this to become a casserole instead of soup if you add too much pasta.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Feb. 12, 2008

Delicious, quick soup. To reduce the sodium I used 4 cups of low sodium beef broth. I also added some sliced zucchini and shell macaroni instead of elbow since that's what I had on hand. The next day I added some left over shredded rotisserie chicken. Even better!

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DUCHESS129

Cooking Level: Expert

Living In: Shalimar, Florida, USA

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Reviewed: Dec. 5, 2007

Not bad, but like other reviewers I added alot more veggies than what the recipe called for including squash & cannelli beans. Also, the more ingredients meant adding more broth and tomatoes and instead of elbows, I made small shells, topping off with some locatali cheese.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: Nov. 29, 2007

I was a little leary of eating this once I smelled it cooking. I'm not a big cooked-celery-person and that's all I could smell. But it was VERY GOOD! I think I will reduce the celery to 1/2 next time. I doubled the batch so I could freeze some for another meal, hopefully the spinach and pasta will reheat ok. I think I might add a little Italian sausage too for a little more yum. This is such a healthy soup, I can afford to add a few more calories.

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hollyann

Cooking Level: Intermediate

Home Town: Allegan, Michigan, USA

Living In: Holland, Ohio, USA

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Reviewed: Nov. 8, 2007

This was an easy recipe for some hot soup. I actually made it a more hearty soup by adding extra macaroni, 4 crumbled beef patties (which I had on hand), and one can of Irish potatoes, cut into slices. It was delicious. With the addition of extra noodles and such, however, I also added about 3 cups more water and some extra boullion. Mmm mmm good.

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Adriane

Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 3, 2007

Delicious! I added some Italian Squash and some fresh tomatoes as well :). The soup was just perfect!

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ROSES7184

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Long Beach, California, USA

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Reviewed: Oct. 22, 2007

My family and I loved this soup. I wouldn't change a thing! Excellent!

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Karen

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 29, 2007

My family really enjoyed this meal. We sprinkled some low-fat mozzarella on top and enjoyed it with some warm bread on the side. YUM!

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MaestraMama

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30-Minute Minestrone

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