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Fabulously delicious soup. I used all chicken broth and did not add the oil at the end, but everything else was true to the recipe. I like adding the cooked pasta to each serving--keeps the pasta from soaking up all the broth. Fresh herbs were a plus. Thanks for posting.
This was delightful and delicious, although I did not follow the recipe exactly. I only used 1 large zucchini, as my pot was beginning to get too full. Rather than cooking the pasta separately, I added it dry to the soup during the last 15 minutes of simmering. Then, at the very end, I added the parmesan and stirred it in until dissolved. I did not use the olive oil at the end. We really enjoyed the garden-fresh flavors of this soup. Made for Kittencal's Fall Mini Cook-a-Thon.
I made this a day ahead and chilled it to blend the flavors, I did do a few amount adjustments and omitted the zucchini, I only use zucchini from my garden it's just to expensive to buy right now, also I used dried oregano and basil, I omitted the olive oil at the end, this was included in a take-home pack for my DS and was thoroughly enjoyed, thanks Kitty!
The soup is packed with lots and lots of delicious vegetables. The recipe was reduced by half and a whole can of kidney beans was used with the green beans being omitted. The soup was cooked for about 25 minutes then the pasta and squash were added and cooked until the pasta was tender. The vegetables retained their texture with a slight crispness. This was served with fresh grated Parmesan cheese.
Delicious! I made a few veggie substitions, based on what I had on hand- green pepper instead of celery and broccoli instead of zucchini. I also used multigrain pasta (and less of them, as I wanted the focus on the veggies). I also added the pasta directly to the pot with the kidney beans for the simmering period, while holding out the fresh green beans and broccoli. I prefer those veggies crisp, so I added them just a few minutes before serving, so that they had a lightly-steamed texture. Thanks for a keeper!