Reviewed: Feb. 1, 2012

Fantastic! Added a half pound of ground turkey...flavor is outstanding!

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Reviewed: Jan. 16, 2012

I made this for dinner tonight but tweaked it a bit to put my own twist on it. I sauteed onion, garlic, carrots and one diced potatoe in olive oil and seasoned with a pinch of kosher salt, pinch of black pepper, tablespoon italian seasoning and a pinch of red pepper flakes plus two tablespoons of tomatoe paste. I replaced the kidney beans with a can of great northern beans that were rinsed and drained. Added my spinach to the mixture and then added the chicken broth once it all began boiling I added my small pasta shells. Overall, I think this is a wonderful recipe that one can build up from and it is very hearty. A great side was sourdough bread.

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FarmGirl30

Reviewed: Jan. 16, 2012

This recipe was delicious and so hearty! Better than any minestrone I've had in a restaurant. I added some other veggies I had on hand and some of my favorite hot sauce, but otherwise kept the recipe the same.

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Ashley

Cooking Level: Intermediate

Home Town: Casper, Wyoming, USA

Living In: Bozeman, Montana, USA

Reviewed: Nov. 6, 2011

Very good. I cooked up some bacon and sauteed the onion and garlic in that for a light smokey flavor. No macaroni so I used rigatoni and fresh spinach instead of frozen. I'll omit the kidney beans next time.

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Herschey

Reviewed: Aug. 18, 2011

Really quick, really easy, and really tasty

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Shonna

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jun. 28, 2011

While this can’t compete with a “home-cooked” minestrone with homemade broth and a variety of vegetables, cooked to perfection during a long, slow simmer, this is still very good for what it is – a darned fine soup that you can put together in less time than it takes to make your Sunday omelet. I added a little white wine, tossed in some zucchini instead of the carrots, and used fresh spinach rather than frozen. Because it cooks quickly it has a very fresh taste about it. Once it stood awhile I had to add more chicken broth, but that’s not unusual at all. I topped mine with freshly grated Parmigiano-Reggiano – I seriously could not eat my soup without it.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: May 10, 2011

We loved this after I followed others' advice and used more seasoning! Added extra oregano and Italian seasoning and just tasted it until it was right for us. Very good basic recipe!

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cooking4kids

Reviewed: Oct. 18, 2010

Perfect soup. So hearty and lots of spinach.

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pianosharon

Reviewed: Oct. 9, 2010

This was great soup and very easy to throw together. I only changed things to use up what was on hand. I had garbanzo beans and fresh spinach and mini ziti so that's what I used. I used water and it was still good without the chicken broth.

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amandak23k

Cooking Level: Intermediate

Reviewed: Aug. 16, 2010

Since I'm a Vegetarian I used organic vegetable stock instead of the chicken broth. Two other things I changed which I don't think changed the recipe much, if at all. I used fresh spinach and whole wheat rigatoni. Very hearty soup that eats like a meal. I'll be making this again.

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