Reviewed: Oct. 17, 2007

This got raves. I had a lot of left over veggies and extra people to feed. I used beef broth because that is what I had on had. Cleaned out the fridge for the veggies. Also added a bit of Italian seasoning. You won't be sorry you tried this recipe.

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burnscreek

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

This was very good!!! My husband also enjoyed it. I did add a bay leaf and the seasonings that were recommended.

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Ginny

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

I made a few adjustments based on what I had: 1 cup frozen chopped spinach, a few handfuls of frozen green beans, only one zucchini (it was huge), star-shaped pasta, only 1 onion, and dried spices instead of fresh. I also added a pound of browned ground beef to satisfy my hubby. But basically, it was the same combination as this recipe, and it was really good. I highly recommend this if you're looking for a good, traditional minestrone.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: Sep. 16, 2007

Added a parmesan rind and some corn, omitted the cabbage... also added some Italian seasoning. Good, hearty autumn soup!

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MOIRAKOSKEY

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Reviewed: Apr. 23, 2007

This soup is the best! A big time saver is to chop the carrots, celery and onions in a food mill and then sautee. I added one teaspoon of basil and one of origano and Italian stewed tomatoes already seasoned with herbs. I cut back on the potatoes and pasta, added one zuccinni and some fresh string beans. Had it for dinner with freshly made garlic bread, toasted. Don't forget the parmison cheese. My husband really loved it and so did I.

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jodie

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Reviewed: Feb. 4, 2007

Hearty & Flavorful. It's so hearty it can almost be considered a stew!

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Chrissy

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Reviewed: Jan. 31, 2007

YUM!!! This is sooo good. Due to some of the previous reviews, I used italian seasoned stewed tomatoes (oregano and basil). I didn't have to tweak anything. I made a double recipe and I have no doubt that by tomorrow night it'll all be gone. I LOVE all the veggies in it... it feels healthy making it. Thank you for the great minestrone recipe!

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Jan. 21, 2007

Great Minestrone soup! The only change I made were adding some sugar about 2 tablespoons... and I too added some oregano and basil.

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juliep

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Reviewed: Nov. 11, 2006

This was quite bland so added some oregano and basil which greatly helped the flavor.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 4, 2006

Delicious and so easy! I used Swanson's organic chicken broth and a tomato paste w/ italian seasoning. I also used a good 2 T of the tomato paste. My husband wanted twice the noodles so against my better judgement I added 1 c and as I suspected the soup ended up pretty thick by the time the noodles were done - it's kind of like a chowder now! Also, the noodles are a bit overcooked and gluey. Next time I'll cook the noodles separately and add them to the soup so the soup maintains more of its liquid. Will definitely make this again. UPDATE: I froze about a quart of this for about 6 mos and it held up great and still tasted good!

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 3, 2006

I love this recipe. I used butter, vegetable broth, Barilla wheat pasta (more than noted, probably about a cup) and added a lot more cabbage (I got a small bag of shredded cole slaw cabbage and added about half of that). It was a hearty, filling soup and very easy - a keeper for sure.

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deeny

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 12, 2006

A delicious, hearty soup- and rather simple to make! I added Northern beans instead of Cannellini(its all I had). I took the advice of the readers and added half a cup of both corn and chopped zucchini, and one extra can of Italian diced tomatoes as well. One reader was right though, the cabbage and parmessan cheese didn't complement very well, but it's still a keeper!

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Toddling in Chicago

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Reviewed: Sep. 27, 2006

i was craving this soup so badly today! thank you for posting the recipe, fantastic stuff...

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chillia

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Reviewed: Aug. 23, 2006

It's really good with a bay leaf!!! Add it towards the beginning of the cooking process.

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L.A.

Cooking Level: Expert

Home Town: Glastonbury, Connecticut, USA

Living In: Lake Placid, New York, USA

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Reviewed: Jul. 12, 2006

I'm a bit of a beginner in the kitchen but found this soup easy and very yummy.

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Tracey W

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Reviewed: May 9, 2006

This was good but more like cabbage soup than minestrone I love cabbage soup so i thought it was good...and the parm cheese with cabbage was a odd combo..maybe better with spinach or kale

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Mar. 11, 2006

Great soup for a cold day. Thickens nicely w/cooking. Added extra tomato paste & 1 zucchini chopped. I also like to add the pasta separately, keeps it from overcooking. Enjoy!

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chibiharuka

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Reviewed: Mar. 7, 2006

I used water instead of chicken broth to make a vegetarian version. I left out the macaroni until the next day, when I planned to serve the soup to guests after church. In the morning I added the macaroni, then placed in a 170-degree oven before leaving the house at 8:30 a.m. When we returned in the early afternoon, the soup was the perfect temperature and the noodles were done perfectly, too. Don't forget the Parmesan--it really lends depth of flavor. Serve with bruschetta and you've got a healthy, filling meal! Thank you A. Hatton!

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Puma

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Reviewed: Feb. 5, 2006

A great base for any vegetable soup, though you need to be careful about absorbing your broth with starchy ingredients.

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Elysse

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Reviewed: Feb. 5, 2006

I rated this 3 stars because of mixed reviews. I thought it was OK but husband said to throw out the recipe. Seemed a little bland at first, second time around was better for me. But probably won't make again.

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LINDAG1947

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