Reviewed: Nov. 8, 2009

Delicious soup - I followed the instructions of many of the other reviewers and added about twice as much liquid as the recipe called for. I also used homemade vegetable broth instead of water.

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Tedie

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Reviewed: Oct. 23, 2009

This soup is delicious!

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Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 15, 2009

Very easy to make, I used a little more vegetable broth than stated (double) to give it a little more flavor, I will definitely make this again.

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kbastian

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

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Reviewed: Oct. 11, 2009

was good but I followed the recipe exactly and was left with a pot full of everything but broth. Next time I will reduce the potatoes and pasta and add a LOT more vegetable stock. I've already added more stock and there's barely any there. The recipe as written is even thicker than a stew and I definitley would not call it Minestrone SOUP!

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AlexNSydsMom

Cooking Level: Intermediate

Living In: Mountain Top, Pennsylvania, USA

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Reviewed: Oct. 10, 2009

Didn't even miss the meat. The beans make this a very filling soup. I used black beans, since I didn't have kidney beans. Also, added celery salt and onion powder instead of the fresh stuff. Had to steam the potatoes and carrots for about 20 minutes in the steamer. I don't think they would have been done otherwise. Also, had to add a lot of extra water! While I was cooking it I just added extra every once and awhile. Until it was done and the way I like it.

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Jenny

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Oct. 8, 2009

Great tasting soup! I followed the instructions to the letter except for a couple additions. I added 1 can of rinsed garbanzo beans, about 12 ounces of canned chopped tomatoes that I wanted to use up and also added additional vegetable broth to thin it down. I did pre-cook the pasta (as others suggested) before adding it. My soup took substantially longer to cook than the recipe said but I just kept cooking until veggies were tender, no problem. This is VERY good tasting and nutritious and even my meat eating son enjoyed it. I will definitely keep this recipe and be making it again. Thanks much for sharing a good one!

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wanderlust1

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Reviewed: Aug. 7, 2009

When I worked at Olive Garden, we cooked the pasta seperately. Then , add just before serving. Boil the pasta, drain and toss with veggie oil. Toss into soup right before serving. If you plan to store some for later, divide it before adding pasta or simply add a 1/4 cup or so of cooked pasta to each bowl before ladeling soup over it.

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Dawnmarie

Cooking Level: Expert

Living In: Sugar Grove, Ohio, USA

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Reviewed: Aug. 5, 2009

This is a very good soup! I added and took some ingredients off , I went by what I had on hand. One thing that is very important is to cook your macaroni before hand and then add it to the soup, or it will absorb all your liquid. I didn't use potato, added 1 c. cooked macaroni shells, mushrooms & spinach. Lovely! Very filling and good for you! Also did it all in a crock pot so no need for the oil! :)

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Very tasty soup!! I also added more water, almost added 2 cans of tomato paste, 5 cloves garlic, half the pasta, one zucchini. I added the basil and oregano at the end. By the time we were done eating, the soup turned into a stew. I will have to add again more liquid tomorrow. Very flavorful and easy to make. one of my favorites now.

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Sylwia

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Reviewed: Jun. 24, 2009

This was great. I cut back on some of the veggies and used 3 potatoes, 4 carrots, and 3 stalks of celery. I doubled the broth and halved the pasta as suggested by other reviews. I also added a can of petite diced tomatoes and 1 zucchini and 1 small yellow squash. And unlike some of the other recipes on here when this recipe says 12 servings it MEANS 12 servings. Lots of leftovers.

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moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 4, 2009

I too cut back on the carrot, potatoes, and celery, though left onion and garlic the same (how can you ever have too much onion and garlic?) I like to chop and add as I go, so start with the onion, saute while chopping the garlic, add the garlic, etc...Then I eye-balled the liquids to my taste preference. It's soup, there is no need to follow directions and amounts exactly! I took other people's advice and cooked the pasta separately and added a bunch of spinach, as it was in my fridge. I only had fresh basil, so dried oregano went in along with a bay leaf. I love diced tomatoes, so added those too. I thought it was a great basic soup recipe that is ideal for substitutions, additions, and experimentation according to taste. A garnish of parmesan is the ticket. Cheers.

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Robin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jackson Hole, Wyoming, USA

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Reviewed: Jun. 4, 2009

This soup is wonderful and very filling. I did end up using more broth maybe up to 24 oz more, per another reviewer. Glad I did so I didn't end up with stew the next day, it was still soup. I will continue to make this soup, I love it with the small change, this freezes well too. Grated parmesan cheese is wonderful on this after ladled into bowls, and crusty bread is a must! Thanks for submitting (:

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: May 10, 2009

This was delicious and super filling! (I omitted the pasta)

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: May 7, 2009

I'm not giving it a 5 until I figure out the right proportions for this recipe. Soup ended up like a stew, as another reviewer wrote. I like the flavor, but the liquid pretty much disappeared once I put in the pasta.

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MimerBeamer

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Reviewed: Apr. 20, 2009

Pretty good. I like thick soup so I didnt mind that it got even thicker after it sat. The flavor was just a little bland for me.

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Kimberley

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Reviewed: Apr. 1, 2009

I love this recipe and so does my family. All I changed is, that I added a can of chopped tomatoes. Muah!

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Bluucantu

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Reviewed: Mar. 21, 2009

I made this last night for my family and was rather dissapointed. I followed the advise of those who had previously complained that it was too dry and added an extra can of vegetable stock. Firstly, the preperation of peeling, cutting and cleaning all vegetables was well over twenty minutes if you work alone (it took me almost 45 minutes). Secondly the soup was just bland. It did not have much flavor what-so-ever.

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darkkpixie

Cooking Level: Beginning

Living In: Pickerington, Ohio, USA

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Reviewed: Mar. 3, 2009

Just made this recipe and it turned out great! Doubled the liquids like everyone said and also added green beans, and zuchini. Will definitely make this again!

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Sweetaddict

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 22, 2009

I made this for the first time tonight, taking the advice of other reviewers. I added 1 can of diced tomatoes, I also sauteed the onions and garlic for a few minutes before adding the other ingredients and waited longer to add the herbs. I used 6 cloves of minced garlic and a 32oz container of organic veggie broth PLUS 3 cups of water. It was very flavorful but when I went to pack up the leftovers, most of the liquid had been absorbed. By the time I read the advice of cutting down on the veggies, it was too late. I would just either use even more broth & water next time or use less veggies. Oh and I added green beans too. A rare dish when the whole family enjoys it, a very picky husband, a 6 year old and 10 month old - all couldn't get enough!

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mosaicmama

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Reviewed: Feb. 10, 2009

I feel this recipe has potential but not with the instructions listed. After reading some reviews I also doubled the amount of liquid in this recipe but made the mistake of cutting the pasta amount in half. I think it's one or the other. Either use more broth OR cut the pasta in half. 30 minutes was nowhere near long enough to cook my veggies and I chopped them up small too.

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Bettie

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Corrigan's Minestrone

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