Reviewed: Sep. 25, 2012

I used HALF of the tomato sauce and used Rotel's spicy sauce. Added mild Italian Sausage (hubby has to have meat). Used the ditalini noodles as someone else said they don't get so soggy. This turned out awesome. And there is enough to freeze for another time. It would be great for an office potluck as it would feed about a dozen folks.

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Reviewer:

Ksyrahsyrah

Reviewed: Sep. 23, 2012

What a great tasting soup, It makes a nice large pot for the freezer my only change was I used gluten free noodles.It has become a favoured in our house.

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Reviewer:

Ellen.N

Reviewed: Sep. 21, 2012

Followed everything except the green beans. I used white beans instead. I diluted it with a little more broth at the end after it cooked down a bit to thin it out. I thought it had really great flavor as directed and didn't need any extra herbs. Served with some wonderful California style sourdough bread and butter and it was a hearty meal on the first day of Fall! Very good! Will make again.

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Reviewer:

MrsJ2b

Cooking Level: Intermediate

Reviewed: Sep. 21, 2012

I am also concerned about the excess salt we find everywhere. Thank you for this great recipe.

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Reviewer:

Escoffier

Reviewed: Sep. 21, 2012

I absolutely loved this recipe, as did the 4 kids who gobbled it up. I used white beans because I know the kids don't like kidney beans much. Just amazing!

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Reviewer:

vababe

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Sep. 16, 2012

Very good basic minestrone. I tweaked it a little on recommendation from a friend that the water made it a tad bland. Subbed 6 cups of tomato juice for the 2 cups water and 4 cups tomato sauce. Perfect. Served with a loaf of hot and fresh home Italian bread for a big family lunch get-together. EVeryone loved it. :-)

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Reviewer:

Megan L

Cooking Level: Intermediate

Home Town: Watkins Glen, New York, USA

Living In: Ithaca, New York, USA

Reviewed: Sep. 8, 2012

Very good! cut down on Zucchini to one and added more pasta

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Reviewer:

T.Schoenhut

Cooking Level: Intermediate

Home Town: Montour, Iowa, USA

Living In: Toledo, Iowa, USA

Reviewed: Sep. 8, 2012

Tripled the recipe for the soup portion of a progressive college dinner. It was well received and easy to make. Make it vegetarian by subbing in veggie stock!

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Reviewer:

EWhiley

Cooking Level: Intermediate

Home Town: Bedford, Virginia, USA

Living In: Farmville, Virginia, USA

Reviewed: Sep. 4, 2012

This soup was delicious!!! I made it with only a couple changes based on other reviews... I doubled the garlic, used 4 cups of chicken broth instead of water and added in an extra can of diced tomatoes along with the tomato sauce. My family LOVED it, my husband along with my 2 year old and 4 year old all went back for seconds!! Thanks for the great recipe, I'll definitely be using this one often!!

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