Definitely delicious, but it ends up more like a vegetarian goulash than soup. I would add more broth and maybe some tomato sauce next time.
Excellent, healthy soup. Pays to use the freshest ingredients, especially oregano. I added 1/4 c Merlot for a bit of richness. Delicious!!!
So delicious! Will definitely remake many times to come.
This was good, not great. DD didn't like it, "Too much zucchini!" And I didn't have carrots so had to sub some asparagus. I like the idea of using fire-roasted tomatoes next time. Of course, this would be so much better after a trip to a farmer's market - sadly not an option this time of year. I'd also like to add some fresh basil (or as other have suggested a bit of pesto). The asiago cheese was great. Served with a tossed green salad and french roll.
I've been making this since the magazine in 2005 from Cooking Light. It's easy to add or sub different vegetables.. this time I used Kale. Wonderful base. Since I am alone, I take out a good portion and then add my pasta, cook and then freeze the rest. Great to have on hand.
I used home canned tomatoes, winter squash instead of zucchini and yellow squash and kale instead of spinach. Also, I made my own chicken stock. I thought that the winter squash was a nice addition and added a little sweetness. I have yet to try it with the cheese but I'm sure it will only make it better.
This soup is fabulous. It is very thick and hearty with a lot of flavor. The asiago cheese adds a lot of flavor. I am glad I bought some to use in this recipe. I cut back on the salt, because I didn't want it to be too salty. However, I ended up adding seasoned salt when serving. Will definitely make again.
Wow I have to say the soup came out fabulous. I made it Friday night as I made my regular dinner so I can have it for the weekend.This is a perfect hearty and tasty soup for the cooler season. I love that is so healthly. I might have added a little more salt, just to give it a wee bit more flavor. Husband loved it. Can't wait to add half a sandwich with it for lunch tomorrow!
I made it without the squash and it was still good
This recipe is REALLY good! I added extra tomatoes which I thought made it taste even better!
Great end of the summer soup- the asiago really adds an extra element to the soup that makes is excellent
This is a good soup! I did use dried oregano and I think fresh herbs would probably be really helpful, as is using the freshest vegetables possible. I threw in some dried thyme as well and a little bit of Italian seasoning. My grocery store was out of yellow squash so I just doubled the zucchini. The fresh corn really stood out and since it's summer here it was dirt cheap. I used a whole-wheat macaroni for the noodle since I had some on hand.
This is a good recipe but it needs some serious adjustments. I added turkey sausage, doubled the garlic, doubled the pasta, doubled the oregano, added tons of basil and added 2 c chicken broth. Also, it was NOT tomatoey, if I had to remake it I would use CANNED tomatoes. You might get a lot more flavor. Overall- eh lol
We loved tihs recipe. I added some roasted chicken. It's really a wonderful vegetable soup. Definitely a keeper.
Absolutely LOVE this soup. It was the first time I've ever made soup before, and I can't believe how excellent this recipe tasted. I did put a few more noodles in just because I love them, and they were wheat, but that just made it more filling which = more servings! I also used almost 100% farmer's market veggies, so I think this may have helped with the great taste. I will absolutely be making this again.
Fantastic. My go-to soup. Serve with toasted hearty bread. I try to keep individual servings stashed in the freezer for a quick meal. (It freezes great.) I use canned spicy tomatoes and I usually add 2 links browned & crumbled mild chicken Italian sausage. (Publix's Greenwise brand is my favorite ) I also use no-salt-added chicken broth to cut back on the sodium. Affirmation: I recently served this to 4 college freshmen and they ate to the bottom of their bowls.
I love this soup, and so does my husband, my son and my best friend and her daughter!! You MUST use the Asiago cheese, as this makes the soup! I delivered it to my friend right after she had her third baby and she loved having a no-brainer meal that was good for her nursing baby! We serve with multi-grain bread, or Trader Joe's Asiago Garlic loaf.
This soup was terrific. I followed the recipe with the exception of 2 c frozen corn and some extra tomatoes. After adding the specified fresh tomatoes (I used Roma) I added a can of diced recipe-ready tomatoes at the end of the cooking. Served with some fresh bread for a wonderful healthy dinner. Leftovers heat up great for lunch. Will make this again for sure.
I loved this recipe for my family. It was delicious when fresh, and also after being frozen and reheated. Excellent staple to keep in the freezer for a crazy week.
I made this recipe last night and was very disappointed in the flavor. I did used diced canned tomatoes instead of fresh. But everything else I followed to a T. I think it could use some celery and maybe Parmesan cheese rind in the soup for flavor.
I made this last night for dinner - very good. Make sure you do not leave out the asiago cheese. Did not make any changes to the receipe - will make again.
I made this soup for a houseful of company, and it was a huge hit! I did have to make a few changes to the recipe: I used a large can of Fire-Roasted tomatoes (undrained) instead of fresh and added more chicken broth. The finished product tasted bland to me, so I added about 1/4 cup of pesto from my freezer, which added an amazing flavor. This is a soup I will make again and again!
So good! I made a few changes. I added a little bit more chicken stock (1 box and 1 can) a cup or two of tom. juice and a can of kidney beans in addition to the white beans. I also added green beans instead of the yellow squash. Everyone loved and we were able to have it for several meals!
This is one of the best soup recipes I have . I have been making it for years ,everyone loves it and asks for the recipe, I don't make any changes and so far have only used fresh ingredients, I may try frozen corn, so I am not limited to the season.
I love this soup! It is chock-ful of veggies and so healthy and comforting in the fall season.
I loved this soup! This is a very tasty minestrone. It was easy to make and really had a lot of flavor. I added some chopped green beans which added a little extra crunch. I also doubled the zucchini and omitted the yellow squash. Just serve this soup with a salad and some bread and you've got a great fall/winter meal.
This is an outstanding recipe. I just made it again for a soup night and it was a hit. I think it really depends on the freshness of the ingredients. Based on advice from Anne Byrn (author of the Cake Mix Doctor and Dinner Doctor cookbooks) who says her grandmother told her that soup ALWAYS tasts better with a little meat, I add a bit of provolone or leftover sausage or steak to the vegetable saute at the beginning. This really makes the flavor richer. I'll also throw in a parmesan rind in if I have one. It freezes beautifully, and if you are planning to do that, you may want to leave the pasta out or cook it separately as suggested. Otherwise you can just add some more broth when you defrost it. Delicious!
Despite adding more herbs, wine, and lots of black pepper, I could not make this more than just blah. A spoonful of pesto might help, but otherwise the dullest minestrone imaginable.
This is one of my favorite soups! I've made it a few times and everyone I make it for loves it! A real crowd pleaser. Very filling, definitely can be a main course! My only suggestion is to add some extra broth because the noodles soak it all up. Or recently when I made it, I made the noodles seperately and just poured the soup over the noodles. I also added kidney beans as well because I like a lot of beans in my minestrone. ENJOY!
This is by far the best "vegetable soup" recipe i have ever had. The mixture of all the veggies, broth, and topping of cheese is the perfect flavor. i did not alter anything in this recipe. During the recipe do not be afraid of the blending of the tomatoes..it may seem weird but it turns out superb!
At this time of year I went with frozen corn (thawed under cold water) and canned diced tomatoes; I didn't notice a lack of flavor, what with everything else fresh. The broth was a mix of chicken and vegetable because sometimes I worry about adding a chicken flavor to non-chicken recipes. I added the recommended 2 T tomato paste. Served with a loaf of fresh beer bread, we needed nothing else.
This soup has been such a huge hit in our household! It's the only way I can get my 18 month old to eat vegetables! Everyone I have made it for has asked me for the recipe. If you don't want to go to the trouble of processing tomatoes, I suggest using 1 can of petite diced tomatoes (undrained) and a can of tomato puree. I also used frozen corn and it turned out fine.
I just want to say I tried this recipe and I was AWESOME! The only change I made was I added a little tomato paste to thicken it up. It is a healthy and filling soup to make any time of the year.
Outstanding indeed! I've sucessfully substituted a variety of vegetables depending on what I have on hand. Asiago is a must.
The recipe is at heart good but the soup stock is quite bland. I added one cup of spicy tomato pasta sauce. I didn't have the tomato paste another reader suggested but the hearty sauce did the trick. After the addition, definitely a five star meal! Oh and use fresh corn, it makes a great addition! So filling you don't even need the bread...