Reviewed: Feb. 28, 2009

This is an excellent recipe. Try adding double the wine and some parmesean rinds if you can get them at your Italian market. Makes a whole new layer of flavor. I usually add a can of garbanzo beans for variance in color as well.

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Marcie Killian

Cooking Level: Expert

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Reviewed: Feb. 26, 2009

WOW! Why I waited soooo long to make this, I'll never know. I used diced tomatoes and tomato sauce as others had recommended. I also uses frozen green beans for a better crunch. Served with just the Parmesan sprinkled on top and some cracker and cheese. A great lunch that kept me going all afternoon.

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Karenrf

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 24, 2009

This is a great recipe for a delicious, healthy soup. I didn't have fresh herbs so used a bit of Herbs de Provence. We're trying to avoid white flour and I'm not a fan of whole wheat pasta so just left out the shells and added garbanzo beans and lots of extra spinach. At the end, took a cup of the soup and pureed with a small piece of the leftover rind of good parmesan, added back in and YUM!! Thanks Jamie!

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Lisa L

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

One of my all time favorites! Don't cut out the wine. It really adds a lot of flavor. Plus then you have an excuse the drink the rest of the bottle with dinner!

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snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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Reviewed: Feb. 21, 2009

I thought it needed A LOT more broth!

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Ellery

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Reviewed: Feb. 18, 2009

Great stuff, easy to make, and yields a ton of very chunky soup. I ran largely with the recipe as written but cut the sodium way down: Herb-ox instead of real broth, no salt added tomato sauce and beans, no cheese or salt - added a smidge of cayenne to add a little zing and cover for the lack of salt. Followed the other comments and used ditalini instead of shells. Turned out fantastic. Will add more broth and some crushed tomatoes next time and maybe some cabbage.

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normyk

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 18, 2009

Loved this recipe. I made half of the recipe and it still made a huge amount. But that is great-packed for lunch the next day for myself and my boyfriend. I did not have oregano and basil so I used an Italian seasoning packet and we are cabbage fans so I used cabbage instead of spinach. Did not have fresh carrots so I used canned sliced carrots. Came out wonderfully! Will make again and again. Very filling and hearty soup.

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CYNDI12

Cooking Level: Intermediate

Home Town: Kings Mountain, North Carolina, USA

Living In: Mooresboro, North Carolina, USA

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Reviewed: Feb. 5, 2009

I'm a big soup fan so I loved this recipe. The first time I cooked everything exactly and didn't like how soft the vegetables were so I cut the sauteing time in half and loved it. MY husband doesn't like soup and he will ask for this meal. Thanks

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Casadelopez

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Reviewed: Feb. 3, 2009

As written, this was a little bland. I added a couple dashes of hot sauce, two chicken bullion and one beef bullion and that gave it more flavor. I also added a can of diced tomatoes as some reviews suggested. I think if I make it again, I would use beef broth instead of chicken but overall a pretty good base soup. I'm just the type of person who likes my food bursting with flavor.

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TARAWVU

Cooking Level: Expert

Home Town: Wheeling, West Virginia, USA

Living In: South Charleston, West Virginia, USA

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Reviewed: Feb. 2, 2009

Oh wow! This was really good. I made subsitutions to fit what i had on hand. I omitted the red wine, finished the beef broth I had on hand, used 32oz crushed italian tomatoes, 1 14 oz can diced italian tomatoes. Added frozen corn, green beans and spinach. Also added a can of canelli beans. Added chicken broth as the soup cooked so that it wouldn't be too think. Thank you so much for sharing this wonderful recipe. It was even better for lunch the next day.

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BARTKADN

Cooking Level: Intermediate

Home Town: Duryea, Pennsylvania, USA

Living In: Burke, Virginia, USA

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Reviewed: Feb. 2, 2009

YUMMY!! Got rave reviews.

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ek-p

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Reviewed: Jan. 31, 2009

Followed the recipe to a T (minus the cheese and oil on top). Absolutely delicious!!! My family gobbled it up in no time! Perfect for a cold winter night.

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

very good, but needs less tomato sauce

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EMIANA

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Jan. 27, 2009

A true Italian Minestrone! Lots of subtle flavors, nothing overpowers. Followed the recipe to a T. Only difference was that I used 4 cups turkey broth instead of chicken broth and water. Thank you Jamie.

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Astrid Davidson

Cooking Level: Intermediate

Home Town: Prince Albert, Saskatchewan, Canada

Living In: Courtenay, British Columbia, Canada

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Reviewed: Jan. 27, 2009

This is a pretty basic recipe. It made alot and so we will be eating it all week which is good. I will make it again..

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Lidco

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Reviewed: Jan. 26, 2009

My husband and I are doing Weight Watchers, and we were looking for something filling and hardy. This fit the bill! It was delicious, chunky, soothing, and plentiful! The recipe made a ton of soup--next time I'll cut it in half, but this time I'm using it for lunches at work all week. Thanks, Jamie--we really enjoyed it!

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EmilyHC

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Reviewed: Jan. 25, 2009

My teenage boys loved this! It was a great way to get veggies into them. I added a pound of ground turkey and two spicy sausages.

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karina

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2009

I absolutely loved this recipe. I would however make one slight change next time I make it. I would double up on the tomato sauce and chicken broth. Soup got too thick for my tastes after it sat. Also, this soup was soooo much better the next day. Freezed beautifully.

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