This is a great basic recipe to adjust to your preferences. For people saying there was "too much veggies," I see part of the issue that it lists number of vegetables rather than the measurements: Use your judgment, just pay attention to the ratios. For those saying it's "bland", like any recipe you have to tweak things to your taste. I simmered it with crushed red pepper flakes, added black pepper, used dry basil and fresh marjoram and Italian parsley from my garden. I *always* sautee garlic and onion first, until they carmelize. Chop the onion, add to the oil, simmer while chopping garlic, add that to the oil, chop other veggies. Rather than tomato paste I used leftover homemade pizza sauce. Used tomato bouillon cube and water in place of broth because that's what I had on hand. The recommendations to use V8 are good ones, have had great results doing that with minestrone in the past. I think the recipe calls for way too much salt. Hubby has high BP so I didn't add any to the recipe, just salted the bowl lightly. Parmesean on top is a must! Had potatoes on hand, but I think zucchini would be better in its place. Next time will take the recommendation of pre-cooking the pasta. I've always had the problem that my minestrone ends up drying up (easily fixed with more broth the next day) so I appreciate the tip! Overall this is a fantastic basic recipe.
Was this review helpful?
1 user found this review helpful
This is a great basic recipe to adjust to your preferences. For people saying there was "too...