Minestrone Soup with Pasta, Beans and Vegetables

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This was delicious. I added four sliced cloves of garlic and 1/2 tsp. of dried basil to it. I was surprised that garlic wasn't an ingredient in the first place and the dried basil replaced the basil springs. I also ended up using more broth than the recipe called for because it needed it. But all in all a good recipe that offers a wide variety of vegetables - haven't come across spinach or zuchinni in another recipe for minestrone and it was a good idea. I used elbow pasta only because I could get that in whole grain and couldn't find whole grain ditalini. But yeah this is a good base recipe that gets better with personal tweaking. Mine had plenty of broth when we were done so... I don't know what happened with the other people.

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The recipe did not come out right. By the time I was done cooking it, there was no broth left. I followed the directions and cooked on high for 4 hours. Also I thought it was tasteless.

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Very, very good! I cooked this recipe on the stove top so it only took about 30 minutes. Very flavorful and healthy, a plus!

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This is an amazing tasty vegetable soup that my vegetarian teenage daughter and my picky younger daughter love! I make it in a large pot (not a slow cooker and slowly simmer it for a bit over an hour. This time I used 2 containers of Emeril's organic vegetable broth and it is delicious. It is so nutritious and can even be served as a wonderful lunch - just add a hunk of bread if you like to dip! Enjoy!

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My 6 yr old daughter and I love this soup! I have made changes to enhance the flavoring. The night before I do a light saute of the carrots, celerey and zucchini until they're about 1/4 to 1/2 done. Then I add fresh spinach at the end until just wilted. Store overnight in the fridge to marry the flavors. In the morning, I add everything but the pasta to the slow cooker. I don't like cutting onions, so I just add a cup of frozen pre-diced onions. I cook the pasta before serving and add as much as I want to the bowl and ladle soup over it. That eliminates the too much pasta/soggy pasta problem. I also substitute ABC/123 pasta to make it more kid friendly. Enjoy!!

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I did make a couple of small changes though. I added a teaspoon of garlic powder and a teaspoon of italian seasoning. I also left out the noodles. I thought it was very tasty and not bland at all.

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I will not be making this soup again. I followed the recipe exactly, but the veggies did not cook through enough, and when you put in cooked pasta, it cooks even longer while the soup is finishing up and becomes VERY soggy. Not to mention...2 cups of pasta?!! It no longer looked like soup, but instead like a pasta dish. I tried to balance it out with more broth, but it was hopeless. It also needed a little more flavor, such as garlic or more oregano.

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Love this slow cooked recipe.No worries recipe's Vegetables will not be done! I prefer to not cook Pasta ahead,since there is a lot of liquid and will go long enough to be beyond al dente.Since not wild about frozen Spinach,can substitute out another good for us deep green{s}.Thanks,Robin...

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I make this using 5 cups of low sodium chicken broth, double the salt and pepper (because I'm adding more liquid, and use one cup of ditalini pasta instead of two. I usually add more veggies and garlic as well. When I made this the first time I really enjoyed the flavor but there was too much pasta and not enough liquid itself to really be called a soup but these changes were easy enough to make. My husband is a picky eater and really loves it too! Overall very good.

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I was very disappointed in this soup, especially after seeing so many great reviews. Although it was easy to put together and was very healthy, I just thought it was extremely bland. The only way I varied the recipe was to use fire roasted tomatoes instead of regular diced tomatoes. I won't be making this recipe again. FYI: This recipe is 4 servings only if you are feeding football players, as is it seemed more like 8-10 servings.