Tuscan Vegetable Soup

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Well, I made this based on the reviews & overall rating. But, I was disappointed. It really lacked taste. I used chicken broth, used three garlic cloves and mixed the freshly grated parmesan into the soup as it cooked - but otherwise I stuck to the recipe. I even let it cook down a bit to condense the flavor and it still needed something. It was a little better two days later, but I'll make some major adjustments if I make this again.

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Literally takes only 15 minutes to make. I have been looking for more simple recipes lately because I think they taste better. I did add another can of kidney beans, there is never enough for me;- Who knew "vegan" could taste good?? This one is a keeper, enjoy!

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Excellent! Tasty, healthy and easy. This soup actually filled me up with no meat and all vege's. I used all organic vegetables and vegetable broth, increased the garlic to 6 cloves and used dried sage instead of fresh, but other than that, followed the recipe. Great recipe to have in your "go to's" especially if you're trying to eat healthy. I did not add any pasta (as some have suggested as I'm trying to go "carb free", but it would add more umph for any guys out there who need more calories. I would cook the pasta separately and add it to the bottom of the bowl and ladle the soup on top. Don't skip the parmesan - it adds to it. Oh, and I simmered it a bit longer than suggested to thicken it. I can't wait for the leftovers!

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Wonderful! This soup is very fast to make so it's something fresh and healthy you can have on the dinner table within an hour. I substituted beef broth for chicken broth and it really gave it a heftier taste. I also added red pepper flakes while it was sauteeing for extra heat. Sometimes I add a pinch of cumin into my vegetable beef soups for a subtle smokey flavor but the heat from the red pepper flakes really made the soup more interesting.

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Winters in New England can be brutal but soup such as this one makes me look forward to winter. It's only Oct and I've made it twice already. I tend to keep the main ingriedence on hand including frozen spinach. Don't be afraid to use frozen in soups. Also, the cheese gives it a hearty and richer taste. Don't skip it. It's worth the calories.

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I really like this soup... I did add more garlic and use a can of fired roasted tomatoes... delicious...Oh and substituted some of the kosher salt with garlic salt, more flavor...

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Made this on a rainy day..Delicious!!! I added a little more garlic (6 cloves used fire roasted tomatoes and added some small star pastina pasta..it was perfect! Best soup in a very long time.

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Made this tonight -- YUMMY and easy! I read through a lot of the other reviews and made the following changes. Doubled the recipe, used 6 cloves of garlic, 1 zucchini and 1 yellow squash, added an extra can of breans (tri color - pinto, kidney and black combo, used fire roasted tomatoes, and added some red pepper flakes toward the end of cooking to add some additional heat. My hubby had seconds and he's usually looking for the beef on his plate (and bowl!. Highly recommend!

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Loved it!!!Tasty:-

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I loved this recipe and it was very easy to make. I used beef broth instead of chicken or vegetable broth. I also used a can of diced tomatoes that had basil, garlic, and oregano already in it to give the soup a little more flavor. My family enjoyed it and enjoyed dipping biscuits in it.