Reviewed: May 5, 2008

I made this soup last week and it was very good. I did change a few things to "veganize" it as I am a vegan (no meat, dairy or eggs). I used vegetable broth instead of chicken broth, and vegan Parmesan cheese. I also sauted the veggies in olive oil instead of butter. Since I was out of potatoes and cabbage I omitted them and added extra pasta, 14 oz. crushed tomatoes and a can of kidney beans. I gave it 4 stars because I felt it needed a little more flavor. I added seasoning salt, 2 fresh bay leaves and some more garlic which really enhanced the flavor.

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Karen D.

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Reviewed: Apr. 22, 2008

YUMMY YUMMY YUMMY!!! I used organic chicken Better then Bouillon for the stock, added zucchini, used a half a head of cabbage, doubled the pasta and added a full quart more water (the pasta soaks up a lot). I also didnt add the extra salt as the Better then Bouillon is pretty salty. This makes a ton of soup and it is soooo good- i will be putting this recipe in my regular rotation. I served it with an organic garlic baguette for the dippin'!! Thanks for sharing this recipe.

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 24, 2008

Excellent recipe! Works really well for a large group or small group.

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rhodge

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Reviewed: Mar. 9, 2008

We really enjoyed this! I doubled the recipe and pureed a couple of cups of it for baby food for my 9 month old twins. They loved it as much as I did! I sauted the veggies in olive oil and I used 1 can of cannelini beans and one can of kidney beans. I omitted the cabbage. The flavors were wonderful! Didn't even need to add salt to it. Very delish!

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Aubrey

Cooking Level: Expert

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Reviewed: Mar. 2, 2008

I love soup. I could eat it every day if my husband would let me. Anyway, he's gone on a trip so I made this last night. It was very very good! I did add a can of dark red kidney beans (because I always think of minestrone having them). I'll be taking my leftovers for lunch all week. (I didn't measure anything, I usually just make my soups by sight-measuring).

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KANSASINMAINE

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Reviewed: Feb. 18, 2008

Left out cabbage simply because I didn't have any on hand. DELICIOUS!!!!! Will make again for sure

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mayasmom

Cooking Level: Intermediate

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Reviewed: Feb. 10, 2008

This soup was very good. I made a few substitutions -- added kidney beans, frozen spinach, beef bouillon, and a entire small can of tomato paste. (I left out the cabbage and other beans.) I also sauteed the carrots and onions in olive oil rather than butter for more flavor.

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Laura

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Reviewed: Feb. 3, 2008

I substitued 1 small zucchini and 1/2 c. spinach for the cabage. Really hearty and filling for a mostly vegetable soup. Yummm!

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KRIZZLYBRY

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Reviewed: Jan. 23, 2008

This is a delicious, hearty soup. I used olive oil instead of butter, fresh basil, and added some extra pasta to it to make it really thick. Great for a cold night, I'll definitely be making this one again.

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Cara

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

Amazing and so easy to cook! I subsituted a few of the ingredients to my liking and used tomato paste to thicken it more and it was the best soup i have ever made!!!

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jennifer

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Reviewed: Jan. 11, 2008

I have made this a few times and it always turns out thick and delicious. Instead of the cannellini beans I use red kidney beans & instead of cabbage I add 2 zucchini squash. This is great comfort food indeed!!

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MandyG

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Jan. 10, 2008

This was a great soup. I used veggie both because I wanted to make it vegetarian, I used 2 quarts of that. I also added zucchini to it. I also added 1 c of onions,2 c of potatoes. it was such a big hit! they were asking for more but there wasn't any leftovers and there were 8 of use eating

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Scrapilicious

Cooking Level: Expert

Home Town: Valencia, California, USA

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Reviewed: Jan. 6, 2008

I made this today and was FLOORED! It was absolutely delicious!! I am no where near an expert cook, but I felt like one today. My husband just raved. I followed the recipe - only used fresh spinach instead of cabbage. I also added light red kidney beans and some green beans. It was FAR better than I expected and will definitely make this again!

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Lisa M

Cooking Level: Intermediate

Living In: Lakeland, Florida, USA

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Reviewed: Dec. 23, 2007

I modified this recipe a little...left out the potatoes, cabbage, and cooked the veggies in a little broth instead of margarine. Also used fresh tomatoes (seeded & peeled) along with the tomato paste & added 1/4 tsp celery seed & 1/4 tsp tumeric. Precooked (to cut down on fat) one large spicy Italian sausage. Chopped it up and added to soup. Yum!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2007

This is a delicious and easy soup! I doubled the recipe and used vegetable stock instead of chicken to make a vegan version. I also omitted the cabbage, used dried minced garlic, some oregano, whole wheat penne pasta, and a whole can of tomato paste for a double recipe. I would use less salt next time--maybe half. The broth thickened up really nicely after the soup cooled a little. I will make this again and again! I think I'll try adding some greens next time like spinach or chard, mostly for some color variety. Good stuff!

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Heather

Cooking Level: Expert

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Reviewed: Nov. 13, 2007

My family and I loved this recipe. Very good....

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Pamela

Cooking Level: Expert

Living In: Mount Juliet, Tennessee, USA

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Reviewed: Oct. 30, 2007

Thank you for the recipe! I really liked this soup. I think the only change I might make, just for my own personal taste, is a different type of bean in it. I didn't realize this kind was a bit on the hard side. But that's just personal preference. A wonderful flavor to this soup, especially with the parmesan cheese on it! Yum!!!

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Kellie M

Cooking Level: Expert

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Reviewed: Oct. 27, 2007

I thought this recipe was fantastic. I used olive oil instead of butter to saute the veggies in. I also added green beans and corn. Thanks for posting this one.

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