By Katzen on February 13, 2007
Photo by TasteTester
Photo by TasteTester
"I'm famous for my Minestrone and here's the recipe--it's vegetarian and very good. Feel free to sub vegetable stock for the homemade stock - but if you have time and the ingredients, make the stock homemade - it's so much better that way! You'd need about 8 cups of broth."
Serving Size: 1 (569 g)
Servings Per Recipe: 12
"Too tomatoey. Thought it would taste better by the next day, unfortunately it did'nt. Added extra garlic and Italian seasoning which helped a tad"
"Excellent! I made a big pot and kept it in the fridge for a few days - it got better every day!"
"I really enjoyed this recipe! For the stock I used the vegetables as a side dish for the same meal as the soup, because it was already cooked and flavoured. I used 6 very large cloves of garlic and fresh cauliflower, because I like to buy it fresh every week. For the pasta, I used elbow macaroni, which worked very well."
"Made this the other day when my son & DIL were over (since they're vegetarians) & they really loved it, as did the 2 of us! The only real change I made was to season it with lemon pepper instead of the usual S&P (well, I also used fresh cauliflower, but that was no biggie)! WONDERFUL, WONDERFUL SOUP & a great keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]"
"The broth is AWESOME and the soup is also. I made the broth exactly as stated except I cut it in half ( big mistake LOL) since when I made the soup I did my normal eyeball the amounts which was probably almost a full recipe f veggies LOL so I had to add some water . I am remaking the broth today to add to the soup. I used fresh cauliflower. The recipe does not state when to add the cauliflower so I added it with the other veggies since it was fresh. I used tubetti pasta which seems to not go as mushy as macaroni. I only had a tiny bowl to taste test since it is tonites dinner and this is a keeper recipe for me. Made for PRMR"
"This is a really delicious soup. I make a lot of soups and your method of adding the pasta at the end really made all the difference in the consistency of the pasta -- nice and firm, not mushy at all. The only thing I would change is to use only 1 tablespoon each of basil and oregano. For our tastes, the 3 tablespoons each took away from the fresh taste of all the veggies. With that change, I put this in my permanent file to enjoy many more times."
"This was a great soup...smelled great all afternoon, too, while cooking! I love that it's a vegetarian version."
"I made this last weekend and it went over so well that I just finished another pot of it. This beats any minestrone I have ever had including "Olive Gardens". Thanks for posting!"