The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 3, 2009
It was good, but with my additions of 1/2 ts of oregano and 1/2 ts of basil. And you don't need to simmer it for 1.5 hour. Just 30 min and 15 min(after pasta), if you cook veggies to long they loose the vitamins...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 20, 2009
Made it just like the recipe said. It was great. I chopped the tomatoes with my food processor and the broth was super flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 16, 2009
So easy, so versatile, so yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 15, 2009
The best soup!!!!! Hands down a new fave. I only used a bit of mac and substituted the cabbage for spinach! YUM!!
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 8, 2009
Great as is but prefer it made with kale and kidney beans instead of cabbage and cannellini beans. I look forward to making this soup in the fall every year.
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Nederland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 4, 2009
Both me and my husband loved it. Substituted veg stock for chicken, and didn't have any cabbage so added zucchini instead of it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 27, 2009
Awesome recipe although I modified a few things. I used olive oil instead of butter. I added a diced zucchini, used a vegetable boullion cube boiled in water instead of chicken broth (to make it vegetarian for my boyfriend). I also used orzo instead of elbows and added fresh chopped parsley and basil from my garden. I also substituted fresh baby spinach instead of cabbage. Absolutely fantastic! Served with garlic bread. Hearty and filling. Way better than Minestrone I have eaten in a restaurant!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 25, 2009
Came out good :) My first Minestrone Soup! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 22, 2009
I added one lb. of browned ground beef and a little more of the veggies called for except the potatoes and about 2 cups more broth because of all the extras. It was sooo good! Thank you for the only minestrone recipe I will ever use!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 1, 2009
I added zucchini, yellow squash and a little Italian seasoning - delish! Yes, the cheese is a must! Thanks for the great, healthy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 12, 2009
LOVE this recipe. I'm just a simple college kid but when I'm home I like to cook once in a while for my family. The soup came out AMAZING but of course I made some changes like everyone else. I used fresh parsley (and very little), chopped baby spinach instead of cabbage, I added chick peas and red kidney beans, and used probably triple the tomato paste. Even when I doubled the recipe, I added more chicken stock to have enough broth to go with all the beans, veggies, and pasta! The stewed tomatoes I had to chop up a little bit and I bought them with oregano and garlic flavor so that helped the soup. Everything came out great! Everyone raved and I will be making it again soon! Give it a try!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 27, 2009
This is a great recipe for a nice thick minestrone! I think the recipe would be good as-is, but I did make a few changes that I will keep the next time I make this. I doubled the celery and tomato paste because the amounts seemed small, and I was happy with the results. I also used ditalini pasta instead of elbow macaroni because I had some in the cupboard, and it was perfect with this soup. I did find that the cooking times were a little off, although that could have something to do with how small you slice and dice the veggies. I found they were tender in about 40 minutes, and the pasta only took another 10 minutes to cook. So just be aware it may not take the full hour and a half of simmering the recipe calls for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 16, 2009
I used kidney beans instead of the other beans, added a little red pepper flakes, and instead of parsley I used a tiny bit of basil, and added one zucchini. The soup turned out so amazing. the only thing is mine turned out a little on the salty side. so i would use a teaspoon of salt first, then add a little more at the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 9, 2009
Freezes great, healthy, and good for any season! Love it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 4, 2009
Yumm, made this morning...and just tasted it in the afternoon. it is sooo good, i used 200 grams of tomato sauce instead of the paste. garbanzo beans, more broth (1.5 quarts, the pasta absorbs water so it is still thick). i used spinach instead of cabbage.. added a bit of oregano and dry basil. very very good cheap soup! oh, i omitted the potatoes and added zucchini, more celery and carrots.. this made about 8 servings (240 calories each!)
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Photo by katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA
Living In: Santiago, Santiago Metropolitan Region, Chile

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 28, 2009
I dumped all the cheese in at the end and wished that I'd just served it on the side. The soup was quite tasty before adding the cheese, but after adding it, I could only taste the cheese.
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Cooking Level: Expert

Living In: Eastpointe, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 7, 2009
Excellent - it was finished in forty five minutes and both myself and my husband loved it! I cooked the pasta beforehand and added it at the end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 1, 2009
This is great! I added some basil and oregano. I also used red kidney beans. Must serve with the parm cheese - it makes the soup! Double for a big family.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 31, 2009
I usually skip the cabbage and just add extra celery and carrots. I also add in chick peas and use farfalle (bow-tie) pasta. I make a huge pot of this and separate it into 2-serving sized tupperware containers and store in the freezer for nights and afternoons when I don't feel like cooking. A little tabasco sauce and buttered toast and it fills me up!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 10, 2009
This is a great soup. A few changes I made were; I added 2 cans of beans and used 1/2 and 1/2 chicken and beef broth. I also had coleslaw mix on hand so I used a handful of that instead of buying a head of cabbage. I will definately make it again!
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