Reviewed: Aug. 14, 2011

Really delicious! I was using up some garden veggies so I changed things slightly. I cut back on the green beans because I only had a few and only used two potatoes. I also added spinach and wilted it right before removing the soup from the heat.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BONF

Reviewed: Jun. 4, 2011

A very nice and filling soup, it has great flavor once you add the pistou. I sauteed onions and garlic in some olive oil before adding the rest of the veggies and the broth, and I added the zucchini and beans last (as others mentioned) b/c I knew it would become too soft if I added it with the potatoes and carrots. Enjoy with some crusty french bread and parmesan over the top!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

collegechef08

Cooking Level: Intermediate

Living In: College Park, Maryland, USA

Reviewed: May 22, 2010

Very nice, not enough flavor though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Chloe

Home Town: Los Angeles, California, USA

Reviewed: May 16, 2010

Lovely soup. I used beef and chicken broth and water and ditalini (small italian pasta) as a variant to original recipe. I find it very interesting to read what others do to modify the dish in keeping with what's in the cupboard. I also added a little salt, pepper and a shake or two of italian seasoning. The Pesto topper was crazy strong with garlic but I loved it and just added a teaspoon or so to each bowl as I served it. This will remain in my recipe box to make again. My neighbors love it when I make soup, because I share. Typical Italian!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

covergirl

Reviewed: Feb. 18, 2010

Yummy. Great tasting and filling meal that is meatless. I was surprised my teenage son actually could fill himself up with this meal! Will make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Leigh Ann

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 18, 2009

Wonderful recipe! Though, I made pesto instead of pistou because I had pinenuts on hand. It's a very good idea to add the softer veggies at the end to prevent them from being over cooked. I sliced and toasted French bread and topped with extra pesto and cheese. Super yummy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

adrienne

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Nov. 14, 2009

My family loves this soup! It has become our new fall favorite. I make it with or without adding pasta. It is also good over brown rice.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Karen

Reviewed: Oct. 1, 2009

This soup has great flavor. I too used chicken broth because it's what I had on hand and added the zucchini with the pasta. I only had the parm. cheese so I didnt use the other...Still good! I wonder if the olive oil could have been less...I think probably so if you want it to be even healthier. Overall this is a good one!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Jasper, Indiana, USA

Reviewed: Sep. 28, 2009

A great, hearty, healthy & low-fat soup for a chilly Fall night. Definitely add the zucchini and green beans (I added sliced baby portobello mushrooms also) toward the END of cooking time, not at the beginning, or they'll be mush. I used tiny elbow macaroni instead of broken spaghetti, and cooked it separately before adding to the pot. The tomato-basil pistou definitely makes this soup (and sidenote: try dunking some bread in the pistou before you add it all to the soup...mmm!). On it's own, it's just an ordinary (bit bland) veggie/bean soup but the pistou gives it a great flavour punch. Served with some shavings of a good parm reggiano, crusty bread, and a decent chardonnay, this is a very warming and satisfying meal. Looking forward to taking leftovers for lunch at work this week! (makes a big pot)

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

ClubFerndale

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Ferndale, Michigan, USA

Reviewed: Sep. 24, 2009

Very yummy with a few changes. Simmer veggies minus the zucchini on low for 30 min. Add zucchini when you add the noodles. I also added swiss chard because I had it and used wheat spiral noodles again because that is what I had. Also added browned ground turkey. Important thing with soup is to use a good quality stock. My 6 yr old who every evening looks at dinner and says, "YUCKY" ate a good size bowl of this and enjoyed it. I like to cook things from all over the world and my kids and I look up on the globe where the recipe is from. Thanks for a yummy french recipe.

Was this review helpful? [ YES ]
10 users found this review helpful