Reviewed: May 17, 2012

I used garbanzo beans instead of green beans and a 28 oz can tomato sauce plus 1 can diced roasted tomatoes w/garlic. Very hearty and delicious. Better the next day!

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Reviewer:

Terri

Cooking Level: Intermediate

Home Town: Erwin, Tennessee, USA

Living In: Johnson City, Tennessee, USA

Reviewed: May 10, 2012

I made it exactly as the recipe suggested..it was delicious! I have made many versions of ministrone soup and this one is my new favorite!

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Reviewer:

glutnfreedelites

Reviewed: May 10, 2012

Best soup I've ever made, and soup is my specialty! It was so good I finally got over it being sad it was still soup weather in May. I did this to make it vegetarian, healthier & richer: Skip the chicken broth, add one can of garbanzo beans, 2 cups cooked quinoa, and 1.5 cups cooked red lentils. I did NOT add pasta. It didn't need it and it would have made the whole process more complicated and harder to store. I also just added some tomato paste (1/3 cup of so) instead of tomato sauce to save money. I felt amazing after eating it! (Full disclosure I finished the whole pot in 48 hours).

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Reviewer:

ByWhit

Reviewed: May 8, 2012

Thank you for a delicious and healthy recipe, I can't stop eating this stuff! The second time I made it I didn't have tomato sauce so I substituted V8 for the tomato sauce and water and chicken broth, and added a chicken bouillon cube, and it turned out wonderful.

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Reviewer:

ewendy

Reviewed: May 6, 2012

This recipe is absolutely fabulous. I made it several times during the winter. Love it!

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Reviewer:

carla

Home Town: Lemmon, South Dakota, USA

Reviewed: May 5, 2012

awesome, yum.

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Reviewer:

Joan R

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Home Town: Mount Vernon, Washington, USA

Living In: Arlington, Virginia, USA

Reviewed: Apr. 30, 2012

I stayed pretty much on course with the recipe with the following exceptions due to personal taste: -I cooked up some hot italian sausage first and sauteed the mirepoix with that. -We don't like green beans so I substituted shredded cabbage there. -I'm not a fan of the kidney bean so I used garbanzos insted. -I prefer dittelini in this particular soup. -We require a high level of spiciness so I added cayenne and crushed red. This is a total keeper. I cut the recipe in half for the two of us and it still made a TON so bear that in mind.

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