Quick Italian Vegetable Soup Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Oct. 23, 2006
Very easy to prepare. Used frozen, diced onions. I left out the cabbage and garlic salt. Instead used fresh minced garlic and seasoning salt. Added a bit of red wine as well as Italian sausage (browned with the veggies). Topped with shredded parmesan and served with bread out of the oven.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Dec. 31, 2005
This soup is great!!! It was the second time making it and I loved it even more. I do add a little extra boullion, vegetable juice, a bit more garlic salt, and chickpeas to make it more hearty, but it's wonderful!!!!
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Reviewed: Feb. 27, 2005
This soup went over well with my family, not big vegetable fans. The italian seasoning and sprinkle of parmesan make it italian restaurant quality! I'm making it again tonight!
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Cooking Level: Intermediate

Home Town: Raymond, Illinois, USA
Living In: Midway City, California, USA

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Reviewed: Nov. 15, 2004
Very Good. I squeesed some lemon into each serving bowl and it added a wonderful zest. Will make again. My grandmother used to make this a similar way. Basically the same recipe, but she'd use crumbled cooked ground beef. It was very good.
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Cooking Level: Intermediate

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Reviewed: Oct. 27, 2004
Very quick and easy soup to throw together. I used 2 cans beef broth rather than the boullion. Also added a couple of cups of cooked shell macaroni and a can of kidney beans to make it a little heartier. My hubby loved it.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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