Tuscan Vegetable Soup

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (215)

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Average Rating:

Total Reviews: 215

Showing 51-60 of 215

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  • on May 12, 2012

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    Will add more beans (made it as a main dish and spinach next time and probably another clove of garlic. Did not add parm and was still tasty- french bread & butter on the side helped :

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  • on May 06, 2012

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    Fantastic and quick. I added sliced mushrooms and oregano. Also used dried spices and added a bit more than recipe called for, ditto for the garlic (4 cloves.

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  • on April 18, 2012

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    Enjoyed this soup very much, as did my family...who I cook for and rely on for their input. (Made Panini's to go with it Not too difficult or time consuming for the amount of ingredients...I liked that! Will be making this one again.

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  • on April 16, 2012

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    The soup is really nice. I like that is it easy to make. Sage and thyme work great with all the vegetables. Though next time I'll try it without beans because to my taste they make the soup heavy.

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  • on April 01, 2012

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    So fresh and tasty! I didn't use sage and it was still really good but i want to try it with sage next time!

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  • on March 25, 2012

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    What a flavorful way of getting your vegetables. I made the broth from the previous meal's chicken carcass and added all the nice, juicy meat to the other ingredients. Filling and bold, not to mention easy.

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  • on March 25, 2012

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    This recipe is the best of both worlds: easy, delicious, and healthy (wait, is that three worlds...?! Anyway, I left out the zucchini because I didn't have any (plus it's not my favorite vegetable and it still turned out great. I will definitely be making this again.

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  • on March 20, 2012

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    Very tasty! The only thing I changed was I added more garlic. I did everything else exactly as the recipe said and it was delightful!

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  • on March 10, 2012

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    Delicious! I adapted the recipe for a vegetarian friend by using clam broth (I didn't have vegetable broth and threw in chunks of thawed shrimp. I was shocked to find that I didn't have sage in my spice collection, but it was perfect seasoned with just the thyme, salt, and pepper. A definite keeper!

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  • on March 09, 2012

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    This recipe appeared in our Sunday supplement, and I saved it to try. It turned cold last night, so I thought tonight was a good time to try it. WOW and WOW again, it was wonderful, and a breeze to make. I used canned navy beans, which I drained and rinsed before using. Just the two of us, so I had plenty left over to freeze and have for another time. You really should try this recipe. My new best soup.

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Nutrition Facts

Nutritional analysis
per serving
 
Calories
140
 
Total Fat
4 grams
 
Saturated Fat
0.5 grams
 
Cholesterol
0 mg
 
Sodium
310 mg
 
Carbohydrates
19 grams
 
Protein
8 grams
 
Fiber
4.5 grams
 
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