Roasted Red Pepper Minestrone
Show: Rachael Ray's Week in a Day
Episode: Prepare Yourself
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- Recipe categories: Beans and Legumes, Vegetables,
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Total Reviews: 3
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By mitzy_kitty
on January 13, 2013
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This recipe yields 8 servings, not 4. I followed the recipe word for word. I found the soup to be overly watery. I would recommend reducing the amount of chicken stock.
By sandysueparker_...
Gunnison, CO
on April 30, 2012
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Delicious and fun to prepare! I followed the recipe exactly using quinoa veggie curled pasta. Fresh red peppers are expensive right now so I used roasted red peppers in a jar that was on sale!Will definitely make this soup again and again!
By smmurrayjohansen
Brant Lake, NY
on April 29, 2012
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This is an absolutely delicious soup. I cooked main ingredients of the soup in the morning and put it in the refrigerator until dinner time - when I cooked the pasta and added the cheeses. I did not use the rosemary but didn't miss it at all. This is restaurant quality soup and the roasted red peppers give it a unique twist. Thank you.