Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. “It smells delicious while it’s cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans.”
Hannah Barringer of Loudon, Tennessee suggests serving this delicious and satisfying recipe with corn chips, cheese, sour cream, and a small salad. “To save time, purchase vegetables that have already been diced,” she adds.
"This hearty soup calls for a lot of fresh herbs to enhance the flavor of the other ingredients," shares Edie DeSpain of Logan, Utah. The aroma while it is cooking is absolutely wonderful. I like to serve steaming bowls alongside a green salad and baking powder biscuits."
Jennifer Shields from Chesnee, South Carolina dresses up canned minestrone to make this shortcut soup that's loaded with colorful vegetables. Serve bowls with a sandwich or salad for a satisfying yet superfast meal.
"As a school principal, wife and mom, I cook to wind down at the end of a busy day," comments Amy Lingren of Des Peres, Missouri. "This recipe, rich with cheese and crab, is a quick and different way to dress up canned soup."