The veggies, beans & pasta made this a filling meatless meal. Paired with naan bread; delicious and satisfying.
This delicious soup was perfect for a cold rainy night and a full veggie box. Even with all the chopping, it was simple to prepare, and moved along quickly. I followed the recipe mostly as written, with only a few subs; I had parsnips to use, and they added a nice sweet/nutty flavor which complemented the fennel. I also added a small bunch of kale to round out the chard. I used a whole can of beans and a whole can of tomato paste (cleaned out with a swirl of white wine) as I knew from many other reviewers that I would need to add more broth. I upped the herbs and garlic, and added in some fresh basil at the end. I love a recipe that is so easy to vary the ingredients for and still maintain the integrity of the dish. This is very worthy of repeating.
Def one of the better heart healthy meals.
I doubled the recipe and did not have enough squash so I subbed sweet potato for half of the recipe. It was pretty good unitl I topped it with the asiago. The asiago really sets this dish off and makes it delicious. Will make again!
Good stuff. I used a whole box of vegetable broth, kale instead of chard, and more cheese. Such a treat!
I make this all the time as it's one of our favorites. I always leave out the fennel and substitute the Swiss Chard for spinach. I don't always have zucchini so sometimes leave that out too. My whole family loves this with a warm baguette.
Really great soup! I also used additional broth instead of the water and actually added more near the end of cooking.
I thought this soup was very tasty for an all vegetable minestrone. I would have rated it 5 stars but I did not follow all the ingredients. I sub'ed the chard for fresh spinach, used fresh herbs, thin slices of parmesan and omitted the squash. My favorite ingredient in this soup is the fennel....it think it's what makes it special. It is a popular request in my house during soup season.
As written, this did seem very flat; also a bit sweet from the winter squash, with nothing to balance the sweetness. I added salt to taste, juice of half a lemon, and a teaspoon of red pepper flakes. I also used all chicken broth, instead of broth and water. I probably doubled the oregano, and used Mexican oregano.
I'm surprised by the mixed reviews. I have made this multiple times as written and everyone loves it, especially my 13-mont-old. Simple and delicious.
I really enjoyed this soup! I used sweet potato instead of squash and I used spinach instead of the chard. I used two cans of broth and no water. I added a big pinch of crushed red pepper along with the basil and oregano and it gave it a nice kick. I baked some French bread to go along with it and my roommate was very impressed. I would definitely suggest this recipe!
I had to add quite a bit more broth to the recipe and will make a note of that for next time. But, the recipe was tasty and let me use a number of items from my Farm Box. I'll make it again.
Unfortunately I was a little dissapointed with the end result of this recipe. It lacked flavor in my opinion. I used spinach instead of swiss chard and navy beans instead of great northern. I didnt have any asiago on hand and maybe that would have helped with flavor. I did add parmesan on top after serving myself and that seemed to help a little bit. In the end I do think it has potential and I'll have no trouble finishing my leftovers because it definitely is satisfying and filling.