The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 1, 2009
A very good recipe, full of veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 30, 2008
Simply stunning! I've made this numerous times over the years, and this recipe never fails to amaze me. We have a family of 6, and this recipe more than meets our hearty appetites for the evening and the next! Recommend!
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Cooking Level: Expert

Home Town: West Covina, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 23, 2008
I tried making this in the crock pot and it was overflowing. Pretty good, but it needed some extra seasoning. I'm not a salt user, but I added quite a bit to bring out the flavor. It still seemed like it needed something more.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 23, 2008
I really liked this and even got a comment from my husband that he liked it too, which is a small feat in itself. Recipe is so versatile with what you have on hand which makes it even better. Will definitely be keeping this and making it in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 18, 2008
Yep, this is worth the ratings. I did clean out my fridge of veggies, and had no zucchini, but it was still really good. I added cooked Tortellini noodles. I also added some leftover "kubideh" -chopped up and put in the bottom of the bowl, with hot soup poured over top. It made a nice decent amount, so I was able to feed the four of us, have some for lunch the next day, and still freeze half for another week. THANKS!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 18, 2008
Use the wine - it makes a huge difference in the taste of the broth and adds a little extra juice. I also added white beans to the mix. Other than that it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 17, 2008
I've made this three times now and it never fails to be a hit! The only things I changed about the recipe this last time I made it was that I used all chicken stock (no water), added a can of diced tomatoes, and I decided to double the garlic. This soup comes out more like a heavy stew and is so satisfying and incredibly delicious. I would recommend this recipe 100% to anyone who is looking for a good minestrone recipe. You won't be disappointed! Absolutely fabulous!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 15, 2008
Very good!
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 14, 2008
Outstanding. This was really so good and so simple. I decided to add two 15 oz cans of diced tomatoes and one small can of tomato paste in place of the tomato sauce because I love tomatoes. I also chicken broth in place of the water and added 2 chicken boullion cubes. It did need a little more salt, but we're adding that when we serve instead of to the whole pot. This is so much better than even the soup they serve at the local Italian restaurant. Definitely top with fresh grated parmesan as it adds that little extra something and a little saltiness. Thanks for the post.
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Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 12, 2008
This really is the best homemade minestrone I've ever had! I actually like it better than some restaurants' minestrone. It's so easy to make, and it makes a ton! I didn't change anything.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 11, 2008
I have made this the last 3 years the day before Thanksgiving. When you have different family members coming in at all different times and you know they will be hungry, this is a great one to try. It is so good; the flavor is just right and it has a little nip to it. The best thing about this recipe is that it is better the next day and the day after that. I didn't go back to work until the MOnday after Thanksgiving and it was still great then. Thanks for sharing this..it has become a part of my recipe collection.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 8, 2008
So yummy and flavourful! I made a few changes as suggested in other reviews. I used 4 c. chicken stock instead of 2c. stock and 2c. water. I eliminated the kidney beans as we're not fans. But a very delicous and rich tasting soup. The recipe as writen does make a very large batch; I filled my crockpot and filled about the same amount to keep in the freezer for a quick meal. Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 6, 2008
I adore this recipe, I love the big chunks of vegetables and the flavour is fantastic! It freezes well and works great to bring to a potluck - I get nothing but compliments on this recipe! Even my boyfriend eats it and he doesn't like soup!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 5, 2008
This is such a good recipe. Put it all in the slow cooker on high for 3 hours and was perfect. Added corn and two cans kidney beans, also used one box frozen spinach and one can diced tomatoes and two small cans tomato sauce instead of all tomato sauce as recommended. Also left out the green beans because the pot was too full!! What a healthy and tasty recipe, thanks!
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Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Dec. 5, 2008
Best minestrone I have ever made. I used vegetable broth to make it vegetarian and used crushed tomatoes instead of tomato sauce. I am getting ready to make it a second time- delicious!
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Cooking Level: Intermediate

Home Town: Delanco, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 2, 2008
I added more pasta so I had to almost double the liquid part. It tastes really good though!! I swapped out some of the veggies - ie corn for the green beans. The soup is very versitle so you can really put in anything you have on hand. My husband isn't usually a soup lover and he cleaned his bowl. It makes a TON so there is definitely plenty to freeze or give away.
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Photo by Nancy F

Cooking Level: Intermediate

Home Town: Milford, Delaware, USA
Living In: Newark, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 26, 2008
Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 25, 2008
This IS minestrone soup. Classic minestrone is a vegetable soup except for maybe stock - many here have meat...How Italian it tastes depends a lot on your touch with the spices (enough, but not too much). I don't use kidney beans, I do use a lot of mushrooms. I'll make the sofrito and maybe some veggies in broth and use an in-the-pot blender to make a heartier base, into which the chunkier veggies go to cook. This is the stuff, right here. Use all fresh ingredients, if you can.
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Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 24, 2008
This is a great, hearty soup. I followed the recipe, but omitted the optional wine and substituted squash for one of the zucchinis. I also used Italian greenbeans to add more Italian flair. It turned out really well, and makes a great Italian veggie soup without the pasta. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by LAURENH1
Reviewed: Nov. 24, 2008
This a wonderful recipe. I doubled all the liquids (except the wine) added garbanzo beans and "hot" italian sausage and simmered for one hour. Yummmm!!!
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Photo by LAURENH1

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Bedford, Texas, USA

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