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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:
2/16/2010
I made this for my family and we loved it. I added some basil and used chicken broth. I will make this again for sure. Loved throwing it in the crock pot. I did start it on high for an hour and then down to low for the last hours.
posted:
2/16/2010
I didn't like the taste of the Italian seasoning. I must have picked the wrong one.
posted:
2/10/2010
I thought this soup was very tasty and very easy to make.
posted:
2/10/2010
Loved this soup! I would only put in 1/2 onion, though - the whole one was a bit much. I used 1/2 cup dressing, 2 tsp minced garlic, 1 chopped zucchini and about 20 baby carrots. I followed other suggestions and cooked the macaroni separately. My young kids even liked it. I will definitely make this again.
posted:
2/8/2010
i thought this was a simple, healthy dish. after reading previous reviews, i decided to add the pasta separately. I also added some crushed red pepper to the crock pot to give it a little kick.
posted:
2/8/2010
I doubled the recipe and used 2 veg and 2 chicken broths. I used sun dried tomato vinaigrette dressing instead of the Italian. I also added 1 squash instead of celery. I added ketchup 1/2 cup, dried oregano, cracked black pepper, fresh cilantro, fresh garlic and onion powder. I cooked the pasta separate and added it about 30 mins before serving. My husband is a chef and dislikes any type of soup, but he said he was impressed. My oldest son had seconds. I served it with Romano cheese and a cheddar/jack blend on top and then put in the microwave for 1 min to melt. Delicious, will defiantly make again.
posted:
2/7/2010
The Aroma in my house was absolutely DELISH... I did make a couple of changes...some reviews talked about adding more spice, so I did... I added 3/4 cup of Zesty Italian Dressing, I used Chicken Broth, couldn't find Veggie Broth, doubled the veggies and added some cabbage, only because it was on hand and I needed to use it...I used only Basil, about 1 Tbls or so... Garlic, Lawry's Seasoned Salt and Lawry's Seasoned Pepper...and I added a 28-oz can of Italian Tomatoes...served with Italian Bread Stick with garlic-butter... Our guest loved it and asked for the recipe... Thanks Kraft, this was the best minestrone soup I have ever eaten...!!!
posted:
2/6/2010
I did this on the stovetop. I used a roasted red pepper dressing and sauteed the veggies for about 6 minutes. Then I brought all the liquids, tomatoes, beans and veggies to a boil. Next I put in the pasta and simmered the soup with a lid on for almost an hour. I also added some garlic salt and italian seasoning. Really good and good for you.
posted:
2/6/2010
I cooked for 6 hours. Would recommend the pasta be left out or only put in cooker for the last hour as it was very mushy when cooked for 6 hours.
posted:
2/6/2010
i used chicken broth made from chicken soup base instead of veg broth. I added black freshly ground pepper and garlic powder, also I used extra Italian seasoning and sprinkled oregano and basil. SOOOOO good
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