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This soup is packed full of vegetables and was perfect for the beginning of fall. I did use a little more stock and the kidney beans were drained and rinsed before adding. The soup was garnished with freshly grated Parmesan. Made for *PAC Fall 2009*
This is by far the best minestrone soup that I have made. I have tried a lot of different recipes. The bacon really adds to the flavor. I use 4 cups vegetable stock, 2 cups of beef stock, and 3-4 cups of chicken stock. I also use about 3 heaping TBS of tomato paste. I add a few extra veggies-extra zucchini, cabbage, garlic. A great recipe!