Reviewed: Jan. 25, 2006

This is awesome. Terrific flavor, added kidney beans.

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Reviewed: Jan. 12, 2006

This recipe is delicious! I sauteed some chopped bacon first until it was a little crispy, drained off all but 2 tbsp. of bacon fat and sauteed the vegetables in that and added the bacon back into the soup at the end. Thanks for submitting the recipe, it's DELICIOUS!!!!!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Jan. 10, 2006

AWESOME! I, like other users omitted/added veggies according to what I had on hand or liked. I also used the whole can of tomatoe paste. Boiled pasta seperate. As is simmers broth gets nice and thick. SOOOOOOO good!

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LISAMCCARTNEY

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Reviewed: Jan. 10, 2006

Absolutely delicious. I added a half cup of a rich red wine and let it simmer for a long time - just perfect. The flavors blend beautifully. I can't wait to make it again - I'll add zucchini next time, as well.

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mrslyons

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Reviewed: Jan. 3, 2006

This was an excellent recipe. I ommited the cabbage (because I don't like it) and added, a sprig of thyme and two bay leaves while simmering. I also added a dash of garlic powder and oregano and used Ditalini instead of elbow macaroni. I did also add another half cup stock/half cup water at the end because it got so thick. My husband ate almost all of it before I could even get it to that table!

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Sara

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 13, 2005

My husband asked for Minestroni soup for dinner and I found this recipe. Wonderful. I had everything on hand except I used fresh parsley and petite diced tomatoes. My kids ate it all up hence, the 5 star rating. Thanks!

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EFY2178

Cooking Level: Expert

Home Town: Massapequa, New York, USA

Living In: Marion, Iowa, USA

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Reviewed: Dec. 11, 2005

This soup was excellent!! I took advice from a few other reviewers and added a bit more tomato paste. I also added corn, zucchini, kidney beans, more garlic, basil, and more chicken broth.

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chere

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Reviewed: Nov. 29, 2005

Great starter recipe to personalize a minestrone. I like a more tomato base, so I added one 28oz can of tomato puree. Also good if you can add some zucchini squash and red beans.

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RJTABER

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Urbana, Illinois, USA

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Reviewed: Nov. 10, 2005

A new family favorite! I made this especially for my toddler so made a few minor changes: olive oil instead of margarine, 1 cup carrots, 1 15oz can cannelini beans and 1 15oz can kidney beans (thoroughly washed and drained), 1 can chopped tomatoes in garlic (all my store had), no cabbage, an extra 4 cups chicken stock, and small seashells instead of macaroni. Since it was already so thick, I cooked the noodles separately and added at the end of the hour, did not simmer for the extra 30 mins. We were unexpectedly out of parmesan so I used cheddar on mine and it was great. Inexpensive, healthy, lowfat and the 2 year old will eat it!! He excitedly ate all the vegetables and left the noodles. This will become a new regular rotation, even something I will serve to company.

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SILVERISNOW

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 6, 2005

My review came out with only one star and I meant it to have 4*.

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soccernut

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Reviewed: Oct. 31, 2005

very goood ,full of taste,on prob was its was too dry i'd add more chicken stock

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eric

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Reviewed: Oct. 16, 2005

Very tasty soup! Easy to make and lowfat.

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THOMPSOL

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Reviewed: Oct. 15, 2005

I really liked this recipe. I made a few changes as others do, because I didn't have all of the same ingredients. Substituted kale for cabbage and real tomato instead of tomato sauce. Added garlic and onion powder, thyme, basil, black pepper. Deeeelicious. Tastes like it came from a restaurant! Thanks!!

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RCHANSEN

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Reviewed: Oct. 9, 2005

This recipe is definitely a 'keeper' - it turned out very, very flavourful. The soup was filling, yet not heavy. I substituted 3/4 of a zucchini for the cabbage (for no other reason than I didn't have any cabbage on hand). Will be making this again and again.

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EUROMAC

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Blonay, Vaud, Switzerland

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Reviewed: Sep. 30, 2005

I mixed it up a bit, but it the base was awesome! I made it in the slow cooker, and used kidney and garbonzo beans instead of the cannellini beans, added a 1/2 cup of green beans, and used spinach instead of cabbage. I also threw in some italian seasoning. Definitely a do again!

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DaphneSD

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Reviewed: Jul. 9, 2005

This recipe is delicious. It takes a while to chop all the veggies, but it freezes well and makes great leftovers. We like it with lots of cheese. My family raved. We've made it several times... a great recipe to use if you're cooking for a vegitarian.

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EMIBANANA

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Reviewed: Apr. 17, 2005

This recipe was wonderful. My husband who hates to eat anything without meat in it liked it so much he requests it once a week. The only change I made was I added 2 Tbsp ketchup instead of the tomoto paste

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JESSI0824

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Reviewed: Apr. 3, 2005

Had to add water and olive oil because it was too thick and burning the bottom of my pot. Otherwise it turned out pretty well. Thanks for the recipe!

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ETHAME

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Reviewed: Mar. 20, 2005

This recipe is very simple to make, is quick, and has super results. Classic Italian! Just like the North End of Boston.

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ONEBHF

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Reviewed: Feb. 26, 2005

My first try at minestrone and this recipe is excellent. Everyone in my family loved it and the leftovers didn't last long. I plan to make this again tomorrow and I can't wait!

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DEZ51266

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Tulsa, Oklahoma, USA

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