Delicious and so easy! I tweaked slightly for what I had on hand & made it vegitarian: A little less tomato sauce; vegie broth instead of chick broth (no extra water); lots of extra fresh basil. This is a new favorite and I will make again soon.

What an AWESOME soup! I loved everything about it. It is so nice to have a really good healthy, hearty soup. You did wonderful with this one Jamie!

Very good.

I have also been looking for a good minestrone soup that does not come out of a can. The can stuff really is not good for us just check out all the preservatives and additives next time you are in the supermarket. This is the minestrone for my family! The only changes I made were taking out the beans and zucchini. I replaced with sweet yellow capsicum and some fresh corn. This soup is super tasty and very I will continue to make this for a very long time. Thanks Jamie! Smiles from Australia(:

This was so sooo delicious! It embodies classic minestrone as a comfort food. As usual though, I couldn't help but add my own twist on it and if any of my changes appeal to you please use them! First of all I halved the recipe so my alterations were applied as such: 1 cup can diced tomato in place of 1 cup of tomato sauce, about 1/4 cup chardonnay, juice of 1 lime, splash of red wine vinegar, 8 oz can garbanzo beans in place of green beans, 1 yellow squash in place of 1 zucchini, 1 roasted red bell pepper, 6 oz chicken breast pieces, and I used mini farfalle (bow ties) instead of shells. For more seasoning I added about 2 tbsp sugar and a pinch of each of these: red pepper flakes, cumin, thyme, rosemary, paprika, and 1 bay leaf. I also made parmesean crisps instead of sprinkling it on top. After trying it both ways I think sprinking it on top is indeed better!

Awesome

My husband thought this was just average. A good stable recipe, but nothing spectacular.

This was my first minestrone I've made and really enjoyed it. Love the flavors and will make again!

The basics of this recipe is definitely a keeper! I didn't have any tomato sauce on hand so I substituted spag. sauce, which still turned out great...of course your veggies can vary in it (according to what you like). I really like the addition of the red wine; it gave a nice, distinct flavor. Very good!

This is the best minestrone ever! Vegetables the way I like best...in soup!

I made this for our family tradition of meatless mondays. I left out the spinach and zucchini, and instead of using 4 cups of tomato sauce, I used 2C sauce and 2C diced canned tomatoes instead. I had some mini macaroni noodles that I used in place of the shell pasta and used dried herbs that I had on hand My family liked it with the exception of my 9 year old who I have a hard time getting to eat his veggies. My husband placed a biscuit in the bottom of his bowl pouring the soup on top. Will make again in the future.

Great recipe! I feel the need to point out the nutrition error in a previous review. I am a dietician and Jamie's recipe is very healthy. I subbed whole wheat pasta and used low-sodium broth and tomatoes, rinsed the beans before adding to the soup and use fresh or frozen veggies. I don't know where the reviewer got some of the numbers but I just made the soup and can say that the sodium is NO WHERE near 1267 per serving (when using lower sodium products). Fresh is ALWAYS better than canned and pre-made. Great soup Jamie!

Wonderful!! My husband was a big fan and he is very hard to please when it comes to soup. I sometimes add potato and almost never include the spinach but otherwise I pretty much stick to the recipe - although I tend to do a lot of estimating rather than measuring.

Absolutely wonderful! My 17 month old daughter is pretty much only interested in eating vegetable soup and chicken strips so I thought I would try this recipe instead of buying tons of Campbells! She loves it! I added a few veggies for her sake though: corn, squash, potatoes and peas. Also, instead of kidney beans, I used small white beans and barley (she has a hard time chewing the kidney beans). :) Thanks for a wonderful recipe!

This soup really is fantastic! I was craving a hearty vegtable soup, one that I could make during the day, and serve my family for dinner. This is it! The vegtables were all cooked perfectly, and you can really tweak it for your own taste. I added pasta the meatballs (premade) to my husbands dinner, but I just enjoy the soup itself. Some changes I made- I had no fresh herbs on hand, so I used all dried, an "italin" blend, and some additional parsely and bay leaf. I also added a few grinds of lemon pepper. I used carrots, celery (stalks and leaves) canned kidney beans, white beans, and canned green beans. I didn't have any zuchinni, so I cut 3 small potatoes and used those (with skins). I used one can of beef broth and one can of chicken, instead of water( forgot the wine too!). All low sodium... I think that any changes you make will be great! The base recipe is wonderful also, but we made do with what was on hand. For a final touch, I splashed in some worshirtire sauce. Probably not typical, but it gives the soup a richness and brings everything together. Few quick tips- saute the onions, then add the garlic. Onions need more time to soften, and garlic burns rather quickly. And chopping all those veggies really doesn't take more than 5 mins tops. I saw a few complaints about that-what do you expect? Fresh food takes alitte work!