Reviewed: Nov. 2, 2008

This was really, really good soup. I like it because it's so versatile. Subbed potatoes for zucchini, diced tomatoes for sauce and beef broth for chicken cuz that's what I had. Loved it with my crusty bread. Thanks.

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RCHANSEN

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Reviewed: Oct. 30, 2008

Agreeing with all the other posts, this is excellent and very adaptable to what ever is on hand in your area. I do agree with a little more garlic and just broth for the base. THANK YOU Jamie for sharing this with us!!

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Gail

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Reviewed: Oct. 29, 2008

This is one of the best soups I have eaten. I did add more red wine, about 1 to 1 1/2 cups. I don't add the macaroni as we don't like it. It freezes well.

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clmitchell

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Reviewed: Oct. 17, 2008

This was not a hit at our house. I am unsure if it was the recipe or if it was because nobody seemed to like this sort of soup.

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mbbdirks

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Reviewed: Oct. 14, 2008

It's good. My family really likes it and I enjoy the healthy aspects of this meal. I also like how versatile it is. Really if you don't have zucchini use something else or nothing else at all.

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LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Oct. 2, 2008

Pretty darn good! So easy to make and it tastes just like the stuff you would get in a can without all the nasty extras. I sauteed the onion, garlic, carrots and celery then put everything into the slow cooker on low for the day. I used homemade chicken stock and didn't add the spinach. I also competely forgot to add the kidney beans which I only realised when we were eating! Served with Jo's Rosemary Bread from this site.

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christophersmom

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

My family loved this. It was really filling and great. I didn't change a thing and I thought it was fabulous! Thanks so much for sharing!

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angcar

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Reviewed: Sep. 21, 2008

This was so good. I added squash and used organic frozen green beans and this was really good! My kids even LOVED it. I can't wait to make this again.

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 11, 2008

At first, I thought it was going to be bland but the flavors developed at the end of the cooking process. I still added some extra garlic and cayenne pepper. This is a very good minestrone recipe, although it seems to be missing a real Italian flair. Maybe it was because I didn't have fresh oregano and used dry? I will use this recipe again anyway! Oh and and the other reviewers are right, this made a ton of soup, even if I skipped celery and only used 3 carrots and two zucchinis... ETA: When reheated, this soup is totally worth 5 stars! My colleague raved about the wondeful smell. Even my cat, who usually despises human food, wanted to try some... If that doesn't say something!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 9, 2008

This is a fantastic recipe! I make this all the time especially in the winter and the great thing is that you really can throw in any vegetables that are in season and it tastes great! Sometimes I leave the pasta out to cut out the carbs. This soup also freezes really well... since it makes so much I freeze it in individual servings and re-heat for lunch! Also if fresh herbs arent available or I dont have them I use the basil, oregano tomato sauce which also tastes great!

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Ashley

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Reviewed: Sep. 3, 2008

FANTASTIC!!! i wanted tomatoes in my soup.. so i used 2 cups tomato sauce and 1- 14.5 oz can of diced tomatoes (undrained)... added a few diced potatoes... WHAT A FANTASTIC HEARTY GOURMET SOUP!!! this is definitely now my family's minestrone soup!

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RAFFAELO

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Sep. 2, 2008

Yummy! Didn't use the red wine,still turned out great! Will make again & again!

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HGIBSON12

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Reviewed: Sep. 2, 2008

The reviews are right! This is a great recipe. I also used all chicken broth. Can't resist a few changes, though...used 1/2 and 1/2 crushed tomatoes and tomato sauce, instead of only tomato sauce, replaced zucchini with about 1 cup of yellow squash and no kidney beans. This is one of those great recipes that you can do all kinds of changes to the veggies and make it your own. Thanks for sharing.

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MRSHART

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Reviewed: Aug. 30, 2008

This is one of my favorite minestrone recipes! I get requests to make this! SO yummy on a chilly day served with lots of parmesan cheese and fresh bread! Thanks for sharing!

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cookingintheuk

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 27, 2008

Wonderful...a few additions (halved Brussels sprouts, chopped fresh tomato, and garbanzo beans and a very healthy grating of pepper melange)I put up 9 quarts yesterday! I can't wait for the weather to cool to warm it up! Thank you!

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MRPH

Cooking Level: Expert

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Reviewed: Aug. 19, 2008

Really good minestrone recipe. Hearty and healthy. Great with parmesan cheese sprinkled over top and nice hearty bread.

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terrisims

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Reviewed: Aug. 12, 2008

This is a really tasty soup. Chock full of vegies and beans. I followed the recipe but didn't have any zucchini, so I used kidney beans, corn, green beans, celery, and carrots and omitted the wine. I also added red pepper flake to suit my taste for spicy. It made a lot, which made my hubby happy, since he can now have it for lunch too! I will be making this quite often, come the winter months!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Jul. 31, 2008

Though I made a couple of changes, I am still rating this recipe 5 stars, because I think it would still be yummy without my changes. I made those because of what was available in my pantry. First of all, I dint use chicken broth, I used vegetable, and used the full amount (instead of the water too). Then I dint have tomato sauce, so I used 4 fresh tomatoes and 3 tablespoons tomato paste. I also used chick peas instead of the kidney beans and I doubled the spinach. Lastly I added a couple of shitake mushrooms, and lots of crushed red pepper to suit my husband's spicy tastebuds. It was just tooooooo yum! Thanks for sharing such a wonderful recipe!

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Kavli

Cooking Level: Expert

Living In: Frisco, Texas, USA

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Reviewed: Jul. 27, 2008

This is the Best Minestrone soup I've ever had and a favorite soup in my family. I only made some minor adjustments-I used 1 cup chopped celery instead of 2, 6 cups of chicken broth and 2 large (15 oz each) cans of tomato sauce, skipped the wine and made more pasta. If you don't use more liquid than the original recipe calls for I think it would be too thick.

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Tater Tot

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Reviewed: Jul. 24, 2008

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.

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