Tuscan Vegetable Soup

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Doubled the recipe and glad I did. Nice to have a good soup in the freezer. I used the fire roasted tomatoes that another reviewer suggested and also added some red pepper flakes. First bowl I had was without the parmesan cheese and it was very tasty. Second time I did add the cheese at the end and it brought the soup to a whole other level. For my liking when making it again I would puree the tomatoes. Excellent, healthy soup.

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I firmly believe that most soups are better the next day or even when it's a few days old. I gave this a try after reading so many positive reviews... and I did not like it. The carrots were still crunchy even though I fried them sufficiently. The positive thing is that this is, without a doubt, super healthy. I think I will go back to conventional minestrone soup.

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Surprising how quick a soup with such flavor can come together! I added some dollops of premade pesto and mini cheese raviolis from Trader Joes--both added flavor and body to the soup. I also used a hand blender to puree a bit of the soup to thicken it before adding the spinach and pasta.

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This soup is absolutely delicious!! It is rare for me to make a soup without some type of meat in it, but this was yummo! It's nice and thin for summer, but an extra can of beans makes it a hearty winter soup too. Great flavors! Also, switching veggie stock for chicken makes it vegan!

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Delicious, easy and fast. Followed the recipe. Restaurant quality. Healthy and nutritious. Like previous reviewers, I added a little bit of lemon juice to each serving. I normally add lemon to most soups. Lovely! ... Word of advice, the amount of black pepper added a bit of spiciness. It may be a bit much for toddler/children's taste buds or sensitive stomachs.

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Totally delicious! Love this recipe-- it was simple, came together quickly and tasted great. I made the addition of a dash of cumin and cayenne to add a little spice and an extra clove of garlic and double the spinach and carrots. This was perfect for a cold winter's night!

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We loved this soup. What's not to like, healthy, tasty, and easy! Any modifications I made were to be able to use what I had on hand and save a trip to the market. I used dried thyme, and italian seasoning and chicken broth. I added a rind from Parmesan. (I keep these in the freezer to add to soups. I added kale and chard from my garden, no spinach. Lastly I added the juice of 1/2 a lemon just for an added Italian twist. It is such a great base for a vegetable soup. Just what I was looking for, no carbs, except the cheese rind, and no meat. It was very filling and satisfying. This will become a staple in my kitchen.

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This was an amazing recipe. My whole family loved it, even my 18 month twins. I followed the recipe to a "T" and wouldn't change anything about it. I highly recommend this recipe.

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It was ok, but nothing particularly special about this veggie soup.

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This soup was Delicious! I used the vegetable broth and tossed in 1 1/2'd serrano pepper only bcuz I like spicy. Perfect for lunch w/a sandwich or and afternoon snack to hold you over before supper. 1 &1/2 cups is very generous and the parmesan cheese adds a nice touch.