What an awesome recipe! Like others I put my own spin on it. First and foremost, no wine in this house, I replaced it with 2 cups of chicken broth, because it's what I had on hand, and 2 cups instead of one because I increased the veggies quite a bit. The only thing I omitted was the potatoes, I don't care for them. And I added the following: a yellow pepper, a yellow squash, cabbage (I just couldn't imagine minestrone without it), garbanzo beans, and red kidney beans. I also tossed a piece of parmesean cheese in - a trick I learned from the Carraba's recipe for minestrone. As someone suggested I waited until about 10-12 minutes from the end to add beans and pasta. I felt this would insure a more al dente texture. Oh, and I used Johnsonville Mild ground sausage. I meant to buy the links, but when I got home I found that I'd gotten the ground, so I made little meatballs out of it and sauted them up as directed. Oh, and I tossed in some garlic and onion powders - they're like my "salt and pepper to taste." And I salted and peppered to taste too, which included adding no salt, although I didn't find it salty, I didn't find it laking salt, and thought it would be better for individuals to add their own if desired. This is an awesome place to start a minestrone, and we will have plenty for days!
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What an awesome recipe! Like others I put my own spin on it. First and foremost, no wine in...