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Zesty Minestrone

Zesty Minestrone recipe
photo by:kraft
This slow-cooking, vegetarian version of an Italian classic is a smart one-pot way to enjoy veggies and warm pasta.
time
prep:
15 min
total:
6 hr 30 min
servings
total:
8 servings, about 1 cup each
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posted:
1/7/2009
This was a very easy receipe. I wil surely make it again!! It was so easy, and a time saver to boot!!!
posted:
1/7/2009
I made this today for dinner tonight. Have not yet served it, but have sampled it. It seems to be lacking in some flavor, and I would definitely not cook the shells in the soup the next time as they have all turned to mush. I am not sure what it is lacking, but it just needs something more for flavor. Maybe a can of tomato paste or something, to flavor the broth a bit more???? I would make it again, but definitely with some tweaking since the recipe as written isn't doing much for me.
posted:
12/17/2008
Would have been better maybe with a better diced tomato canned product? Just seemed it needed more tomatoe past or the like. Overall good.
posted:
12/3/2008
I made this for my husband and I and we both loved it. I added zuchinni which worked really well. I did not like the pasta cooked with the soup, it added too much starch. Next timeI will cook it seperate and add it at the end.
posted:
11/17/2008
It was pretty good. I thought it needed something more to it though. I just couldn't pin point what though.
posted:
10/29/2008
I used barley instead of mac and a tbsp. of Italian seasoning.
posted:
10/8/2008
good.
posted:
8/16/2008
We love this recipe! It has great flavor. I do add quite a few more veggies (zucchini, summer squash, whatever else I have around). The only other problem we have encountered is that the noodles soak up much of the broth, so next time we will make the noodles separately and add them as needed, since we double this to make leftovers and freeze some.
posted:
5/19/2008
I made a couple of additions to the receipe by adding 1 can of red beans, and 1 can of white beans. Then I double the entire receipe (including the additions) and cook for 8 hours on high. I have it for all week long, easily reheated on the stove.
posted:
3/31/2008
I really enjoyed this soup. It was so easy to make. My fiance and I like spicy food so I added about 2-3 tbsp chili sauce. I served with garlic bread and a tossed salad. Will be making again for sure.
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