Contest-Winning Easy Minestrone
Total TimePrep: 25 min. Cook: 40 min.
Makes11 servings (2-3/4 quarts)
Delicious! Nice adding chopped or shredded zucchini.
Absolutely delicious! I will definitely make it again. I substituted spinach for the cabbage, cannellini beans for chick peas,added zucchini, and used ditalini macaroni. Thanks for posting this recipe.
Superb! My husband and I were crazy over this soup, it tastes so savory delicious! I was happy I read the reviews and saw how people made substitutions. I knew my husband wouldn't eat it as it was, so I used two bags of frozen vegetables for soup that we like, substituted spinach for cabbage, and added two more cups of broth to make a huge pot of soup. It was awesome!!!
We happen to be great fans of the Olive Garden's minestrone soup. The only criticism of it is it's a little bit high on the sodium side. This recipe taste so much like what we enjoy at this great Italian restaurant. However, we can control the sodium content putting it together. ourselves. This is a great favorite with hot crusty rolls or French bread. It's delicious, filling, and as the author mentioned, loaded with veggies that are good for all of us. Give it a try I think you'll like it if you're a minestrone fan!
This is terrific. The only thing I changed was using spinach for the cabbage as I didn't have any on hand. If you plan on having leftovers you should NOT add the pasta to the soup, but ladle it into individual bowls upon serving; otherwise the pasta will expand and become mushy.
This turned out very well. I was really impressed with the flavor it packed, and it was super healthy to boot. There were a few adjustments I made. First off, I hate cabbage, so I simply substituted a mixture of kale and spinach in place of the cabbage. Additionally, I had a zucchini on hand, and I decided to slice it up and add it with the rest of the veggies. Third and probably a result of having the extra zucchini, I added some extra chicken stock to the soup because it needed some more liquid. Other than that, the only differences were that I added a tiny amount of red pepper flakes and some dried porcini mushroom powder that I had on hand. Overall, the soup was fantastic, and I will be making this again. Thanks for the recipe!
Decided to take a bag of soup out of the freezer and it happened to be this soup. Not my usual Minestrone recipe but decided to try a new one. So glad I did. Loved it. I use the ditalini pasta, instead of the elbow macaroni and I also added some 1/4'd pepperoni slices to give it just a little more zip. So good!
Great flavor, easy to make. We also added shredded zucchini!Great on a cold New Hampshire day!
Good recipe. I added some salt and used vegetable broth. I think this will be even better after sitting in fridge for a couple of days.