The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 24, 2008
I'm giving this a 5 stars but only because i read the reviews. i also added extra broth and used veg and beef broth. i only used half a cup of pasta otherwise it would of been way too much. i also used 2 cans of tomato paste due to preference and added brocoli which really doesnt belong in this soup but i had lots and needed to use it. it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 24, 2008
After I made this I went to visit my mother and slapped her for feeding me soup out of a can for years....LOL Seriously this was the best Minestone that I have ever had!!
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Bob

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
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Reviewed: Sep. 23, 2008
Made a few changes with this. Used dried herbs instead of fresh, left out the celery, added an additional can of veggie broth, added a few shakes of red pepper flakes, and used only 1 cup of macaroni (uncooked). This is very good! Quick and easy to make.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 23, 2008
I add corn and fresh parsley. If you are going to freeze some of the soup, set aside the amount to be frozen before adding the pasta...otherwise you'll have mush!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 21, 2008
My husband and I love this soup, as do the grandsons. I precook the carrots, celery, and onions in the oil. I parboil the potatoes and precook the macaroni. Allow to sit a couple of hours to blend. Delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 18, 2008
Easy make ahead family dinner or cold weather party starter. Cook pasta separately. Place pasta in individual serving bowl & add the soup on top. Cooked and drained pasta will keep in a plastic bag in the frig for several days. Personal preferences include less onion & garlic (especially when freezing), chopped spinach, finely shredded cabbage, diced tomatoes, V8 juice and any veggie I have in the frig. Keeping the pasta separate also makes the recipe crockpot & freezer friendly for those rushed days. Enjoy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 18, 2008
I overcame the problem of the liqued 'drying' up by precooking the pasta, so worked extremely well that way.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 5, 2008
Loved the texture of the different veggies coming together with the beans, potatoes and pasta. Makes for a hearty soup. However, flavor is king, and this soup is pretty bland.
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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 1, 2008
My husband and 2 year old and I enjoyed this immensely! Yum! My husband is not usually a soup fan but this was perfect as it was chunky and thick -- especially since he had a sore throat, it hit the spot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 31, 2008
Was a pretty delicious soup. I did make a few changes. I left out the celery (I'm not a fan) and the potatoes (helps cut down on the carbs). In place of the potatoes I substitued an 14.5 oz. can of green beans (reserve about 1/2 c. juice). I also substitued the vegetable broth with just plain old chicken broth, and added the reserved green bean juice. I put dried herbs in because I didn't have fresh ones. Just feel it out to your own tastes. I would recommend putting the kidney beans in a little later because they were a little mushy, and cooking the noodles separate till al dante or just a little before that so when you add it to the soup, they are just right. And for my secret to the soup, I add a little red pepper flakes to give a nice heat to the aftertaste.
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Cooking Level: Intermediate

Home Town: Newberry, Michigan, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 10, 2008
I don't do a lot of cooking, but today was my wife's birthday and minestrone is her favorite soup. Very good recipe, but a little too thick. Next time I'll add more water. Here's what I changed: Put in two cans of tomato paste, 1 and 1/2 times the vegetable broth, and added half tablespoon of sage.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 3, 2008
Super easy and yummy Minestrone. Very easy to play around with. I will be making this again and again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 28, 2008
I like this recipe. I followed what other suggested though and used half the veggies and I also added have a box of frozen spinach. I over baked the noodles though so they're soggy but the soup itself is good. Will make again but definately reduce the amount to half liquide and quarter of the veggies. This is how I made it though cause it seemed to be missing directions. I put the oil in a large pan and added the veggies to them on medium heat and cooked them for a few minutes to soften them up a little. I also simmered everything together for approx and hour then added the noodles and cook until noodles are done.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 15, 2008
Yummy yummy! I added more salt - of course!
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Home Town: Dekalb, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 4, 2008
not a bad soup but didn't have the zing of a good minestrone. something's missing.
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Photo by melissa

Cooking Level: Expert

Home Town: Buckley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 27, 2008
This recipe was amazing. The only change I made last time I made it was I used northern beans instead of kidney beans (forgot to get the beans at the store so I used what I had). I also made the macaroni on the side and then added it when needed.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 18, 2008
This was a very good recipe, but I did make a few changes. I added zucchini, 1 can green beans (with juice) and garbanzo beans. I'll tweak it again next time by adding more spices as I thought it was a bit bland. My husband loved it and went back for seconds so that was a good sign! Thanks for sharing this recipe.
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K2
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 18, 2008
Made this for dinner with family last night. This was pretty good. Ended up using vegetable boulion cubes instead of broth and added a large bag of frozen mixed veggies. There was so much soup! Will play with herbs for better flavor next time.
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Photo by Laura Lou

Cooking Level: Intermediate

Home Town: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 17, 2008
GREAT START, BUT...needed some adjustments to get to 5 Stars. Here is how I got to 5 Stars: Added 1/2 bag frozen chopped spinach, 1 can petite diced Italian tomatoes, 1 can pesto tomatoes paste (Contadina brand), 1/2 the recommended amount of dried spices, 5 cloves garlic, nixed the pasta, only 2 potatoes, 4 carrots 3 whole celery stalks (leaves and all!), 1 zucchini, 2 small yellow squash, 1 quart vegetable stock and 1 can chicken broth (no water!) 1 more can of regular tomatoe paste will likely make it 6 stars...NEXT TIME!!! Thanks for the recipe! PSST...don't forget the sprinkle of cheese!
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Photo by CHEESECAKEMAKER

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 16, 2008
This recipe was very good. Even my meat loving husband loved it and asked for a second helping. My alteration to the recipe is that I used spaghetti sauce(didn't have tomato paste) and added real tomatoes and added fresh pumpkin.Yummy. w ill definetly make again.
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