Minestrone

This was really good and easy. And very versatile too. I switched up the vegies to what I had on hand and it worked well!!! Made for Saucy Silverados and the ZWT 7 tour!

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What an easy and delicious soup. I cut the recipe in half and subsituted zucchini for green beans (didn't have any) and used kidney beans for the garbonzo beans. Like everyone has said it was a great idea to use the spaghetti sauce in it. You could use any vegetables that you had on hand and still have a delicious soup. Made for Fall PAC 2011.

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Great and easy to make soup at the end of the day! I changed the recipe slightly based on what was in the house and I wanted to use the full can of chickpeas and also used more green beans but skipped the celery (however I used a bit of celery salt) and the bell pepper. I also skipped the parsley and the cheese. I love the idea of using spaghetti sauce!!! and will use that idea again in other recipes! Thanks for sharing!

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What a great and easy soup. I subbed zucchini for the green beans and bell pepper, otherwise followed the recipe. Very warming on a windy cold day like yesterday was. Thanks for sharing a real keeper Dorit! Made for Tis the Season for Giving.

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Very nice! I didn't have spaghetti sauce, so I used tomatoes and tomatoes paste, along with vegetable broth. Omitted the parmesan. Also, I didn't have any pasta, so I used rice. Very satisfying. Thanks!

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Delicious soup! Packed full of veggies, with lots of flavor. I used zucchini instead of green beans due to an abundant zucchini harvest on-hand. Thanks for sharing!

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Made this yesterday afternoon and had it for lunch today. It's cold here in Ontario so this soup hit the spot. A very delicious recipe.

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This soup is delicious, healthy and filling. I omitted the pasta. I used 2 zucchini, roughly chopped instead of the green beans. I used a meat free bolognese sauce, low-fat, high in fiber. Thanks Dreamer :) Made for Photo tag

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Followed the directions as stated--the result was outstanding. I love the chickpeas!

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Great recipe thanks!

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Great Minestrone - we soup lovers enjoyed! The aroma alone worth a five - could hardly wait to get this one to the table. Made as posted - perfect for our tastes as well as looks so inviting in the bowls. Made for a lovely evening meal. Thank you, it's made it to my soup cookbook.

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What a great, fast soup recipe... loved it, I too added more water and used frozen veggies....will make often I am sure.

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This was a very good and filling soup. We just ate it and I am surprised I can move to type thing because I had such a big helping. Which is a good sign that I liked it :) I skipped the oil at the start and used a cooking spray and went for the zucchini in place of the green beans because we didn't have any and canellini beans because it felt Italian. Good stuff! Made for ZWT4.

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Very good soup - smelled wonderful while cooking. I used my homemeade sauce for the spaghetti sauce and zucchini instead of green beans. I didn't think it needed any extra liquid - I thought it was just right as-is! Made for Went to Market April 2008.

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Nice tasting soup! I followed the recipe pretty much, but only had about 1 1/2 cups of spaghetti sauce, so used tomato sauce for the rest! I had rotini so used that for the pasta, & the result was well-received! many thanks for sharing the recipe! [Tagged, made & reviewed for the Zaar Stars Recipe Tag Game]

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This is a delicious soup. I didn't have a carrot, and I substituted the green beans for the original zucchini. I agree that it needs another cup of water. Super yummy. Thanks!

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Wow, this was a great minestrone! Moosewood is always reliable. Because I come from the school that says the basis of every great soup is its stock, I substituted about 1 cup of the tomato sauce (I didn't use spaghetti sauce) for stock (also because I had only one 14 ounce can of tomato soup on hand). I think next time I make this I'll substitute stock for some of the water. Also, because I thought I had some green beans in the freezer but didn't, I substituted a cup of edamame beans for the green beans. I'm not a huge fan of zucchini and eggplant, although I eat both from time to time. Also, I had a medley of some fresh French herbs on hand (including lots of basil) so I added that as well as the parsley. I served with parmesan cheese. My BF and I had half this recipe for dinner, and the next day I had half of what was left for lunch. I served that with parmesan cheese and hot sauce:D Looking forward to eating the rest for lunch tomorrow. Great soup that's good for you too:D Thanks Dreamer.

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This was delicious! I used tomato sauce and made it for my parents when I visited, everyone loved it.

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So good and warmming on a cold day! I used dittalini and Cento pizza sauce for the spaghetti sauce. We loved the vegetables -- both the flavor and the color combination.

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This is a very nice thick soup, that does smell fantastic as it cooks. The only change I made was to use the zucchini as I had one in the refrig. I just used a can of drained chickpeas. Made for *1 2 3 Hit Wonders* game 2007

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