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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criscovisco

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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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Lisa

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Reviewed: Mar. 9, 2009

This was sooo flavorful! I cooked 1 lb ground beef seasoned with worcestershire, garlic salt & pepper. I removed the beef and sauteed the veggies in the drippings and added the butter a few min. later. Add the beef back in when you add the pasta. I added a can of corn, undrained, and used Knorr chicken bullion powder for stock. When the broth soaked away, I just added 2 or more cups of water mixed with the bullion and didn't lose any flavor. I will make this many more times! Thanks!

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*Fat~Dog~Lane*

Cooking Level: Intermediate

Home Town: Dayton, Nevada, USA

Living In: Spanish Springs, Nevada, USA

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Reviewed: Feb. 25, 2009

This is a big hit with my family. I'm the oldest daughter so I'm always asked to cook something for my 4 other siblings and my parents when we all have chaotic days. I manage my time quite well so I always find a way to cook something up. One night I decided to make Minestrone, and I came across this recipe. I usually follow recipes verbatim, but with this one, I added extra vegetables and used more broth to add flavor. I used different kinds of beans instead of just one. In the end, it came out great, and I even made some garlic bread to put on the side. It makes for one great meal because the vegetables added fill you up -- a healthy and hearty soup, it's terrific.

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cookinDlight

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Reviewed: Feb. 11, 2009

This is really good, and doesn't use meat, have extra fat, or call for prepared ingredients. Ingenious! I used the whole can of tomato paste (I never get around to using the rest before it gets moldy, so in it goes), extra water, and left it in the oven at 250 for 5 hours while we were out skating. what a heavenly aroma to come back to! I also substituted celery root for the cabbage. Thanks!!

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Heather Kelley

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Reviewed: Feb. 11, 2009

So yummy! I didn't use cabbage and used kidney beans instead of cannellini beans. I've made this about 5 times now and will keep making it. Great the next day too!

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Kristal

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Reviewed: Feb. 10, 2009

I used turkey stock that I had on hand. This is a very hearty comforting soup. Freezes well.

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mamamia123a

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Reviewed: Feb. 9, 2009

This was OK, but not thrilling to us. It is probably very healthy, however. I have a lot of ideas of things I'd add next time, like turkey sausage, more garlic and cayenne. Good start though.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Feb. 2, 2009

Made this for 80 people and it was fantastic.

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Mist

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

Living In: Concord, California, USA

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Reviewed: Jan. 29, 2009

This was my first time making minestrone soup. It was delicious!!With other soups, I usually have to add salt or other spices right before serving. I didn't have to with this one! The only thing I did was boil the pasta separately and added it right before serving. I'm rating this 5 stars because my children ate this and gave it a thumbs up! In this house, it's difficult to get everyone to agree on a recipe. This recipe is definitely a keeper!

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EMGMOM

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Reviewed: Jan. 24, 2009

This was the best soup recipe I've ever made! I added a little kale, but everything else is great. My husband loved it and requests it often. Really hits the spot on these cold winter evenings.

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Renae

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Reviewed: Jan. 21, 2009

Outstanding! As recommended by others, I doubled the tomato paste and used spinach rather than cabbage. I also threw in some green beans and extra pasta, and used Better than Bouillion rather than veggie stock. A keeper for sure!

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Allison Landa

Cooking Level: Intermediate

Home Town: Berkeley, California, USA

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Reviewed: Jan. 18, 2009

this soup is good. i made this Recipe a few times and we like it . ;-) I used fresh parsley and mini shells pasta . Second time I made ths soup I didn't have any cabbage or parmesan still turned out good . Will make again . Thanks for the Recipe

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MandM

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Reviewed: Jan. 15, 2009

This soup was soooo good! I love that this recipe uses humble winter veggies and canned goods...I almost always have these ingredients on hand. I just made a few changes from the original recipe. I used 1T olive oil in place of all of that butter. I also used 1tsp basil and 1tsp oregano in place of the parsley. Also, for the pasta I used 1/2C of alphabet pasta which was a real hit with my three kids. Overall a great and versatile recipe!

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anelson

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Reviewed: Jan. 13, 2009

This was really good. I didn't have any carrots or potatoes and it was great without it. The flavor is wonderful. I served homemade breadsticks with it (from this site) and the kids ate it up. Thanks!

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Laurie

Cooking Level: Expert

Home Town: Saraland, Alabama, USA

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Reviewed: Jan. 1, 2009

Holy cow! This is the best minestrone I've ever tasted and I've tasted a lot! My husband is Italian and his aunt is known throughout the county for her minestrone soup...among other dishes and this tastes so close to hers it's crazy!

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Tracy

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Reviewed: Dec. 16, 2008

This is one of my favorite soups. It tastes so delicious and fresh. It has been a big hit with my husband, family members and friends.

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MOM2JONAS

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Dec. 15, 2008

Great! I used half the butter, omited the cabbage and tomato paste, and added zucchini and spinach towards the end. I also cooked the pasta separately and added at the end. It was sooo good!!

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susierunner

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Best soup ever!! Very tasty and hearty...I will definitely make this again.

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Melinda

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Reviewed: Dec. 12, 2008

Yummy! I used kidney beans instead of cannelli, and added a can of garbanzo beans. I also must've chopped the vegetables finer than the author, because my cooking time was only 30minutes simmer/ plus 20minutes after adding the macaroni. I also added more chicken stock, tomatoe paste, carrots and celery than the recipe called for, because I like it thick and chunky! It turned out delicious! The possibilities are endless...

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