Claudette's Minestrone Recipe -
Claudette's Minestrone Recipe

Claudette's Minestrone

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"This recipe was given to me by mother-in-law, it is the greatest winter warm-up soup ever."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. In a large pot combine the potatoes, carrots, celery, onion, garlic, beans, tomato paste and water. Cook over medium heat until all the vegetables are tender.
  2. Transfer soup to a food processor or blender and puree until smooth. Return to pot and stir in the pasta. Cook until pasta is done. Serve with Romano or Parmesan cheese, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2003

This was a great,easy soup. I am not a big soup eater, but this was so full of yummy things!! it was great, especially on a cold winter day.

Most Helpful Critical Review
Jan 11, 2005

I was amazed that this recipe did not call for any seasonings, not even salt! The recipe itself is very bland, so I added italian seasoning and garlic salt. I would have also preferred a greater variety of vegetables. I added some spinach. After a few modifications, my family gobbled it up.

Dec 03, 2005

This recipe alone does not make minestrone soup in my opinion. It had no flavor and did not resemble any minestrone I have ever tasted. However, with this recipe and some ideas I got by looking at other minestrone recipes it turned out to be pretty tasty.

Oct 12, 2003

It is a healthy soup unfortunately without taste. Easy but not tasty. I added beef broth base to improve the taste.

Jul 15, 2008

Did not like this recipe at all, no flavor. Even after adding lots of salt and pepper.

Feb 06, 2013

I went into this recipe knowing that many other reviewers pointed to it being flavorless. I started by sauteing the onions, celery and carrots in a dab of oil before continuing, to enhance their flavors. Then I added the garlic. Then the water, tomato paste and beans. When the veggies had softened up, I gave the soup a taste. It tasted like a watered down tomato, not even the veggies added flavor. So I added a few spoonfuls of organic chicken base, Italian seasoning, salt, pepper, and red pepper flakes. I like a chunky soup and had never heard of anyone pureeing minestrone, so I skipped the blending step. Then I added the pasta, some more water because I could tell the pasta would soak most of the broth up, and also a handful of frozen spinach. My end result was a good soup. I served it with shredded Parmesan cheese and biscuits.


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  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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