The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 14, 2009
This soup was so good!!!! Everyone loved it. Although I did make a few changes. I used kindney beans instead of chick peas and I added 2 cans of beef broth and 3/4 cup of water. I also added canned corn and used diced fireroasted tamatoes instead of stewed tamatoes. Yumm!! thanks so much for the recipie.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 10, 2009
Was OK.....I jazzed it up w/ hot pepper sauce and more crushed pepper flakes. Needs something else. I did top each bowl w/ grated parm.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 29, 2009
Would be better with a beef rib or ham-hock for flavor.
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Cooking Level: Beginning

Home Town: Miami, Florida, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 19, 2009
This was an amazing recipe, but i made a few changes. I tripled the beef stock, and substituted in elbow macaroni for the spaghetti noodles, cayenne pepper for red pepper flakes, used 1 pound of beef. All these changes were made due to amount of people, and there preferences... Also a side note, i think it tastes better the next day, serves good as lunch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 16, 2009
Mmmmm...this was wonderful. I will definitely be making this again!
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Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 26, 2008
Delicious! Works with red pepper instead of the celery, (my daughter and husband don't like celery).
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Cooking Level: Expert

Home Town: Suffolk, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 15, 2008
This was great. I added 1 can of minestrone condensed soup, and used small shells instead of pasta. About a 1/2 cup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 8, 2007
excellent
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 29, 2007
My whole family loved this soup! I found that it was going to be a bit thick and did add 3 times the broth and I also threw in some brocolli at the last minute. The seasonings were perfect for a family who is not into hot spicy food, but it had a nice bite to it for flavor. I did omit the bacon as I did not have any but increased the ground beef to a pound and a half. We will definitely make this again!
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Cooking Level: Expert

Home Town: Bar Harbor, Maine, USA
Living In: Sanford, Maine, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 12, 2007
I made this minus the ground beef - I just didn't really like the idea of it. As written it was ok, but it needed more seasoning - freshly ground pepper, garlic powder, and a splash of Worcestershire sauce. The chick peas were ok, but I think I would have preferred kidney beans. Thanks.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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Reviewed: Jan. 21, 2007
I found this recipe to be very tasty. I found I had to add more water/beef bouillon. I added more vegetables but that was my choice. My husband liked this soup also and it was the first time he found he didn't have to add more salt as there was plenty of flavor. I would definately make this recipe again. I made herb bread to go with the soup, and what a meal. Very filling. Thanks Lindsay for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 9, 2006
This soup was outstanding! I'm a big fan of soups and have several cookbooks dedicated souly to soup, so I have cooked many. This one was one of the best I've ever made! The only changes I made were: no bacon (personal preference), no celery because I didn't have any, and I used a whole pound of beef, an extra can of white beans and two extra cups of broth. There was not one drop leftover! My children (all four) and my husband ate several servings each. Thank you for what will become a family favorite!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 12, 2006
Am using this recipe again tonight, becuase my husband really liked it when I made it the first time. Said it was even better than his mom's, which is saying something. I add more beef (about 1 lb total) and use shell noodles instead of spaghetti, so it all comes out probably a bit thicker - but we like it that way!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 9, 2005
Excellent soup! Did double the beef broth as per other reviewers suggestion. Used great northern beans instead of garbanzos. Next time will double the crushed red pepper or add cayenne for some additional heat but otherwise a great recipe! Will definitely make again!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 5, 2005
Not at all good. The bacon is a terrible mistake, the flavor seems out of place in a vegetable soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 13, 2005
I thought this soup was very easy to make and delicious. It does end up thick if you follow the recipe. If you don't like it thick, just use more broth. I used navy beans instead of chick peas, and ditali instead of spagetti. It turned out very flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 9, 2004
this makes a superb soup! i chopped up a heavy half pound of stew meat, used a sprinkle of ground cayenne pepper instead of red pepper flakes, added a cup of dark red kidney beans & substituted the spaghetti with medium shells, (don't stir in the pasta until you're ready to serve). the soup is very thick so i followed the suggestion of doubling the stock. one more note: i deliberately made this soup the day ahead to allow the flavors to mingle. sprinkle on a little grated parmesan or romano cheese & you're good to go! thanks for this terrific recipe, lindsay!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 18, 2004
Fantastic! Try it. This is the world's best minestrone, and incredibly quick and easy to make. But use two cans of beef broth unless you like a very, very thick soup.
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Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA
Living In: Ellijay, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 15, 2004
I made this recipe tonight and it was excellent. A few variations: I put 1/2 can chickpeas and 1/2 can red kidney beans instead of the full can of chickpeas. I also used pasta shells instead of spaghetti.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 19, 2001
Different from most minestrones I've tasted, but very good and very easy. Seemed a bit thick for my taste, but that was easys to fix.
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