2 Reviews

Kim, the last time I made this soup, was back in Feb, 2004. I decided to make this soup once again, and pretty much made as written, but with the exception that I used 2 Tbsp of butter to cook onion and garlic in, and I only added 1 Tbsp of jarred minced garlic. I added the 1 cup of elbow macaroni, but it pretty much soaked up the liquid after we ate our first serving, so next time I'll just add a 3/4 cup. This looks a bit more like a goulash, so when I reheat this soup, I may just have to add more broth, or tomato juice, and perhaps a few more spices. The end results, not a bad tasting minestrone. Thank-you for the recipe Kim127.

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Domestic Goddess September 19, 2009

This was quite a surprisingly wonderful soup! I couldn't find venison, so used smoked leg of lamb. I thought that I ran out of yellow onion, so used a red onion, and I chose Napa cabbage, which I liked just fine. Otherwise, made as directed. Very nice! Thanks, Kim127! Made for Please Review My Recipe tag.

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mersaydees May 03, 2008
Venison Minestrone