Reviewed: May 15, 2012

This is def a make ahead soup. MUCH better on day 2 although very edible one day one.

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Reviewer:

jolley900

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Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 18, 2012

Tasty, easy and healthy. All the family loved it.

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Reviewer:

Paintballdan

Reviewed: Jan. 13, 2012

This was very tasty. Instead of beans and pasta, I used a "minestrone mix" which had a few types of beans and rice (had to soak 12 hours and cook 1 hour before adding to the soup). Regardless of that change, the vegetables and amounts were perfect and we thought it tasted good both right away and after a few days in the fridge. I loved how fresh it was :) I felt like I made a fancy dish, but all I did was chop up a bunch of vegetables.

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Reviewer:

erinjanice

Reviewed: Dec. 14, 2011

Easy to make soup. I usually leave out the leeks and add a diced onion instead. I also prefer orzo to macaroni.

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Reviewer:

chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Nov. 27, 2011

Great basic recipe you can tweak according to personal taste and what you have on hand. Personally, we prefer it with kidney beans, but cannelli beans are pretty good. I cut way back on the thyme, and usually use Italian seasoning. Fresh minced garlic and a couple of bay leaves add some nice flavor too. Thanks, Michelle!

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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Oct. 31, 2011

4 stars as written, 5 with changes! Next time, I'll quadruple pasta to 1 cup, and add a little extra liquid (tomato sauce?) to make up for it. Also needs more seasoning - parsley, basil, oregano.

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Reviewer:

CatherineO

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Kansas City, Missouri, USA

Reviewed: Aug. 27, 2011

I really love this soup! I was trying to make something vegetarian that was similar to a minestrone at my fave restaurant. This was as good. I used Italian seasoning and chickpeas instead of cannellini beans. I also used wheat pasta. It was very tasty.

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Reviewer:

ilovemypuppy

Reviewed: Aug. 26, 2011

I liked the thyme in the recipe, of course thyme is one of my favorite herbs. Easy to make I also added red and orange sweet peppers and thought it was very good.

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Reviewer:

RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

Reviewed: Apr. 11, 2011

Best one I have found so far! Very light, just how real minestrone supposed to be. To other raters who like more tomatoes or more of a thicker soup, please go ahead and modify it. But please dont say this is not good. This recipe is just perfect!

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Reviewer:

Sally Cuadra

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Okinawa, Okinawa, Japan

Reviewed: Apr. 6, 2011

This turned out absolutely delicious, and I am a hard one to please relative to soups. I made some minor changes to the version I created. Revisions: • 2 cloves of fresh garlic, minced added to the end of the saute (It's Italian, right?!? I mean you gotta have some garlic!!) • 2 cups canned tomato sauce & 1 cup water with only 1 qt vegetable stock. • 1-1/2 tsp sugar (to compensate for the bitterness of the fresh tomatoes not being in season). • Substituted garbanzo beans for cannellini. • Used 1 tsp dried thyme in place of fresh. YUMMMMY!

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