3 Reviews

This is probably my favorite Minestrone Soup recipe to date. I loved what the roasted vegetables added to this dish. I did have a faux pas while making it.....I did not have tomato paste. Instead, I added 2 Tablespoons of sundried tomatoes finely chopped. I also used fresh tomatoes, about 1 Tablespoon of Christopher Ranch chopped basil and added additional beans, pasta and broth. Definitely a keeper!

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Cook4_6 March 10, 2009

I chose this for the ZWT basil or nutmeg challenge and very glad I did. I have never made a soup before that roasted the vegetables beforehand, but this was superb. I used some yellow squash in addition to the zucchini and that added another color to the mix. I did get a bit mixed up reading the directions and didn't add the tomato paste/wine mixture (I subbed grape juice) until I added the vegetables to the broth, but that was my fault for multi tasking while cooking. I will place this as a keeper for our family! Thanks!

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LoriInIndiana June 12, 2008

Another soup with that old fashioned flavor! Made as posted and wouldn't change a thing - the roasting made for a change of pace for Minestrone soup. Have added this to my soup collection and will be making this again - for sure. Thank you Julie.

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Gerry June 03, 2008
Roasted Minestrone Soup