Hunter's Minestrone

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Not a big fan of soup but this looked so good on his show that I thought I would try it and it was easy and delicious. It does make alot of soup but it freezes beautifully.

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I have always been extremely bad at making soups even if I followed certain recipes. However this soup turned out wonderful! Quite filling and has a fantastic taste!

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I have never been a huge fan of minestrone soup, but Tyler's recipe intrigued me enough to give it another shot... well, I am now a fan! This was delicious and easy to make. It made a TON of soup too - I already froze some. Such a great meal on a dime as well. I didn't make the parmesan toast with it, but it didn't need it at all.

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I have made this soup several times following the recipe exactly with the exception of the parsley; it is fabulous. I would like to be able to make a batch that is smaller; this recipe makes such a large batch that my largest soup pot is not sufficient and I have to use a stock pot and then plan to eat it non-stop for over a week - but I manage! The other point: where I live I have to buy fresh herbs in packets that contain way more than I need and I cannot keep them fresh long enough to use them again. So this recipe ends up being a bit expensive for me: about $8 on fresh herbs alone, most of which get tossed. If someone has ideas about keeping the herbs (can they be frozen?, I'd be very interested. The recipe is top notch in spite of this so I continue to make it. It is a wonderful hot lunch for work as well as a great dinner in the evening.

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I crave this soup. During a few snowed in days my family and I made 2 batches of this hearty, delicious soup and it was amazing. Now that summer is here, I still crave it.

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This soup was so good. I was worried about putting sausage in it and how the sage would taste but it all came together so well. My husband kept saying during dinner that this is the best minestrone I ever made. The only thing I did different was to omit the rosemary and add more thyme. We have ton leftover and I cannot wait to eat the leftovers. This soup is a must try for anyone who loves minestrone. Enjoy!

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One of my favorite things to do is cook with my two boys, ages 11 and 13. As time goes by and we mow through recipes from some of our favorite people with the Food Network, the boys latch on to a number of dishes; this is one of them.

My oldest son's 13th birthday was yesterday, and he "requested" Tyler's minestrone for his party. Dad made a restaurant sized batch of Tyler's soup and it was a big hit with both the parents and the kids. Although there is some sausage in the soup, I felt great knowing that everyone was also eating a good amount of veggies from the farmer's market hidden in the tasty, hearty soup. I used no salt except for a little I tossed into the pasta water, and made sure to use quality pasta with cool shapes to help keep the kids interested. It worked beautifully.

Thanks Tyler!

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I made this recipe exactly as written and it was AWESOME!. It was the first time I attempted Minestrone and the whole family loved it. As I have several very picky eaters to please, this recipe will definitely be a keeper. Thanks Tyler!

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I do this a bit different. I do not simmer the garlic in the stock; instead, I put a few chopped cloves in with the vegetables. I cut the stock to 2 14 oz cans. I add one can of red kidney beans and one can of cannellini beans -- instead of the 2 cans of cannellini beans. And I do not add the pasta. This then turns into an Italian chili -- which I then serve with corn bread. I make this once a week and it is beyond good. Thanks to Tyler for a good starter recipe.

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This soup is delicious. It's rustic and it has a little kick to it. It's fun to make and you'll savor every last spoonful.