The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 6, 2009
the soup tasted really good. My only complaint is about the macaroni. It gets really soggy and gross. I ruined the whole batch of soup because I added the pasta in then cooked like the directions say. the problem was the left over soup... I ended up throwing it out due to the mushy past. Next time I would just add the pasta per serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 21, 2009
Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 24, 2009
I too hate it when people change the ingredients and then say they "loved this recipe", but I was missing a couple things that this recipe called for and so didn't use them. I wanted to make a minestrone soup really bad, but even with the slight changes i made, MY WHOLE FAMILY LOVES THIS SOUP!!! First, I cut the recipe to 6 servings (still makes a lot). I did not have spinach or canned mixed veges, so i used frozen mixed veges and no spinach. I also did not have garbanzo beans so used 2 cans of kidney beans instead. Lastly, I used diced tomatoes instead of whole ones. I think even if i had not made those changes, it STILL WOULD BE AWESOME! YUMM! MAKE THIS! Oh, I wanted to add that this is the recipe that made me join this site even though I've been visiting it for a couple years now!!
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Bev

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 17, 2009
excellent!!!! everyone who tries this soup absolutely loves it... even the ones who don't like veggies! highly recommended.
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g

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 17, 2009
This soup is fabulous!! I followed the recipe exactly as written and it's one of the best I've ever made. Next time though, I'll use diced tomatoes instead of the whole ones
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 23, 2009
I was impressed, even with only *half* the cream added. I used the entire 6 oz. of tomato paste, and later doubled the basil. FROZEN mixed veggies ("for soup") were perfect, and I used two 32 oz. boxes of chicken broth. Later, for kicks I added imitation lobster to the leftovers, and that was good too! Great recipe for a group, like our family, or guests.
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 23, 2009
Made this for our church group. Everyone loved it. I used half & half at the end in place of the heavy cream 'cuz I was scared it would be too creamy. Turned out great. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 11, 2009
I made this soup for our Italian themed Christmas office party. Everyone loved it. This recipe was enough for about 30 guests to each have a cup of the soup. I added red pepper flakes because we like things spicy in South Texas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 27, 2008
All of the rave reviews for this recipe are true!! I increased the tomato paste from 2 T to 6ozs (one small can), used half and half instead of the heavy cream and I added already cooked frozen shrimp which was the "icing on the cake"! Superb!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 23, 2008
This was a fun easy dinner to make. The substitutions I made were 1 c. half/half, rest of cream substituted with 2% milk. I used fresh veggies, not canned, and only 2 tbs butter. Was fabulous- and not a load of calories. I also did it in the crock pot instead of stove. The only thing, this recipe is so big it could have filled 3 large pots! Will make this again :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 11, 2008
THIS IS THE RECIPE THAT MADE ME JOIN THIS SITE......MY MOTHER IN LAW MADE IT FOR 50 FRIENDS & FAMILY MEMBERS, AND WE ALL LOVED IT! ~JOI
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JOI
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 13, 2008
Excellent, thick and makes a lot.
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Cooking Level: Intermediate

Home Town: Camden, New York, USA
Living In: Swansboro, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 16, 2008
I thoroughly enjoyed this soup. Many in the home and offices did as well. I followed exact and get ready because it does make a lot!
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 14, 2008
I always try new recipes on groups of friends! They loved it!!! I didn't blend the veggies, cause we like'em chunky!! It was a real Hit!! The flavor throughout and the heartyness was great.
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Home Town: Alamogordo, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 3, 2007
I LOVED this soup!! I only had beef stock on hand and used that instead, and halved the recipe, and it still filled up my large dutch oven pot!! I tried this before adding the cream,(half and half), and it was very tasty without it, as well! The flavours are NOT oustanding until the next day. Hubby said the first day it tasted like just cream, but the second day, WOW!! Added fresh basil at the end for a lovely flavor, and also a titch of sugar(oops). I just prefer my tomato base recipes to have a touch of sweetness. I also think when you use that much cream in this soup, the tomato paste needs to be bumped up a bit, as I found myself adding about 1/4 cup. So in light of my few minor changes, I can only give this 4 stars, as I tweaked a bit for my own personal preference. I HATE it when people change the whole thing and then still only give a 2 or 3 star rating, or tweak it so it is nowhere NEAR the original and then give it 5!!! As this recipe stands, it is truly a 4 star!! Thank you for a lovely soup!!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 6, 2007
Recipe was too much! IN EVERY WAY! Must also be "a Michigan thing". This recipe makes enough for an army and has enough calories for one too! It's a great compliment to a sedentary lifestyle...get healthy Michigan...check out Jamie's Minestrone-healthy and tasty!!!
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Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 10, 2006
I am a Detroiter and LOVE Lelli's minestrone soup!!! We go to Lelli's in Auburn Hills every year for mother's day and for other special occassions. We used to go to the one in Detroit, but that one burned down (or something arsen related) many years ago. I have to agree that your soup is very very similar to Lelli's. I did not make it with the elbow pasta and so I only put in 1 cup of heavy cream!!! I do have to admit that I threw out the first batch I made because the Fat Free Half & Half I tried to substitute for the heavy cream was just horrible!!! The second batch I made with the heavy cream was perfect!!! Thanks for giving me a new recipe I will make over and over again! Hubby loved it too, he said he was looking forward all morning to coming home for lunch and eating more of this delicious soup!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 27, 2006
This is a fabulous, fabulous recipe!!! Ron's not kidding when he says to use a big pot and that it will feed an army--you need a BIG stockpot. It says 12 servings--but my ladle holds about a cup, and my bowls hold two ladles-ful. I think we can get about 18 bowls out of this recipe, estimating. I make it for dinner, then we have lunches out of it for several days, plus dinner the second night, and we have a family of 5 (and four of us are male). One important adjustment I made--I use half and half instead of the cream. It's perfect like that, IMHO--I've made it twice and have never used the cream. Even with the decreased fat, it's very rich and can cause some digestive issues, if you know what I mean, so I know I could never use the cream in it (plus, you'll save about $2 with the price difference between a quart of cream and a quart of half and half!). I also don't use 8 tablespoons of butter to saute the onions--3 is sufficient and takes a big bite out of the calorie and fat content. You won't miss it. Thank you, Ron!!!!
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Cooking Level: Expert

Home Town: Lawson, Missouri, USA
Living In: Lathrop, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
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Reviewed: Sep. 2, 2006
i used this recipe as i needed alot of soup and something abit different for my sons granparents day lunch and this recipe fit all my needs and was loved by all and there was plenty for seconds and even thirds...
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Cooking Level: Intermediate

Home Town: Beveridge, Victoria, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 15, 2006
Wonderful recipe! I was looking for a recipe to mimic Columbo Italia in Mt. Clemens, and this one does it - must be a MI thing :) Great flavor, and very easy to make. The recipe was asked for after the first bite. Definately will go as one of my family "staples".
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