Hunter's Minestrone

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was outstanding. I have an annual pre-Christmas dinner party for 8 members of my family who are all great cooks. Each year I have a menu from a different nationality. This year was Italian - I held off this selection because we are Italian and cook Italian all the time. Needed something special to go with my Oso Bucco. Big hit.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Huge hit with family and friends! Outstanding flavor, the fresh herbs really make the difference. That and the sausage - sausage makes everything taste better, right? The freshly grated Parmesan melted on the baguettes and floated on top was a clincher. I used slightly fewer beans and slightly more pasta, because that's how I roll ;- Definite keeper for my short list of go-to winter soups! Looking forward to trying another soup recipe from Tyler. Any suggestions?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Awsome this is a great soup. Next time I will make 1/2 of the recipe only because there is only the two of us. Great flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A W S O M E !!!! Must add this to your 'short list' of soup recipes. My only deviation was I didn't have fresh sage but did use rubbed sage inplace. I can't wait to make it again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is super! I did add some spinach, and squash but the best tweak was that I added a parmaesan cheese rind to the broth and let it melt as the soup was simmering, then removed what was left before serving. (This was taken from Giada's recipe! Serve with croutons and grated parm.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading several of the reviews, I decided to halve the recipe my first time making it. Also, I omitted the pasta. WOW! This soup was GREAT! I did let the soup cook on low for about 1 1/2 hours just so that the flavors could continue blending. We ate the first batch the first night and I ended up making it again the following day! My husband and daughter loved it! I made the grilled cheese (omitted the apples with it the first night and then just the bread the next night! It was a hit both nights! Thank you, Tyler!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was very delicious, and I will admit that I followed the ingredients but not the method of prep. First, I didn't warm the broth with the garlic, I just chopped 6 cloves of garlic and sauteed it with the onions, carrots and celery which were NOT put in the food processor. I used 3 15 oz cans of beans and I must say that this recipe could serve 6 sumo wrestlers. My stock pot was brimming, thank god it's delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is so delicious. It taste like a soup you would get from your favorite bistro.I'll agree that it did need some tweeking.But the ingredients go very well together. It is a bit pricey to make but you get so much soup out of it that it's worth it. You might want to make it a day or two ahead because it tastes even more scrumptous after all the flavors mingle!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a very good soup. It is decent as the recipe goes, but if you do three things on your own it will elevate it to amazing. 1 Pulse the veggies until they are almost pureed. This will give you a great base for the soup and allow it to thicken up very nicely on its own. 2 Dont automatically add all the stock. The last time I made this I only added 1 Quart and it was perfect. 3 Make sure you season it really well. Mainly adding some acid at the end, Like red wine vinegar. Also adding some hot sauce helps add a couple more dimensions and makes it a very complete soup. All in all, very tasty. Don't be afraid to experiment, recipes are only guidelines.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The soup was pretty good, and I'll probably make it again. I didn't give it five stars because it needed tweaking (A five star rating for me means no tweaks are necessary. Because I'm a bit of a garlic freak, I kept the garlic that was used in the broth and put it back into the soup. I will probably add more sausage and fewer beans. The next batch will also include spinach and / or zucchini if I have it on hand. It's a perfect light dinner for a cold night, especially with garlic bread or croutons.