12 Reviews | Be the first to review!
Reviews
kendracooks on 9.29.2010
I went immediately to the store and loaded up with veggies so I could make this for my family. It was delicious. The roasted vegetables added great flavor, and waiting til the end to add them kept them from being mushy. I’m adding this to my fall recipe repertoire.
loves2eat on 10.4.2010
I rounded up the veggies at our local farmer’s market, as well as an American eggplant to roast, and added fresh corn kernels form an ear of corn at the end. The roasted veggies added so much flavor that I didn’t need to add the usual Italian herbs to the dish. I also agree that adding them at the end really helps the soup’s texture. The soup was a big hit!
kimmybakes on 10.6.2010
I made this last night and it was delicious! I added an additional can of fire-roasted tomatoes and some cayenne to give it some heat. The Parmesan shavings are a MUST!
Mrs. Farnsworth on 10.11.2010
Very good! Lacked a little in the seasoning department though. However, I loved the roasted veggies and while the soup was cooking I kept snacking on the veggies that came out of the oven! And since most of the roasted veggies were gone, I give this 4 stars. =)
spwingal on 10.13.2010
I really liked the idea of adding roasted veggies so I gave this a try the other night. I had a few problems as I went along though. The first issue was that the cook times were a tad short. I followed all of the instructions carefully and my carrots were still hard as rocks. The soup needed another 30 minutes to simmer until the carrots were cooked. Also, to me, the point of soup is to have it for days afterward and to freeze. The roasted zucchini and squash just go to mush though. They also soak up the liquid, so there’s not nearly enough liquid in the recipe to accommodate all of the veggies added at the end. The tumeric was not enough flavor for this large pot. The next day, to save the soup, I added a lot more tomatoes so that the broth had a red hue instead of yellow. I also added fresh parsley and oregano. I admit it may be more of my newness to cooking that I want to follow the instructions instead of make on the fly decisions myself to add more stock etc.
Wellbuttermybutt&callmeabiscuit! on 10.17.2010
made this last week for the gals at work and changed it to accomodate a vegan. used veggie broth, vegan pasta, and of course the parm was on the side. OH boy was it good! i had to make mine the night before, no choice and it sat in a crockpot until lunchtime, on high even, and the veggies were still fine. the pasta had become huge tho! I felt like it need a ton more mushrooms! those were the best out of all the veggies. the next day i made another batch and beefed it up some. really- used beef broth, cuz i ran out of chicken, and added 2x the mushrooms. i added hot shot pepper mix to that pot, too. a very versatile and adjustable recipe! yummy!
fittergirl on 10.27.2010
Made this tonight for the fam. Loved the roasted veggies. I had to had and extra 4 cups of broth at the end since the pasta soaked up so much, I also used a full cup, which may have made the difference. I also added a small can of tomato paste to add some boldness. Oh, and I added parsley, thyme and oregeno from the garden and garlic and parmesean rind. YUM!
sabrinaf on 10.27.2010
Loved the taste of the roasted vegetables. This made tons of soup and we froze 2 seperate portions so when I don’t feel like cooking we can eat it later.
jcounseller on 11.4.2010
This was delicious! Would definitely make it again. I ate it for lunch the two following days after I made it.
Fee K on 11.27.2010
It was simply perfection. If you are having problems with it soaking up too much liquid and don’t like it more stewlike- then add in more water or liquid and cook the pasta first before adding it. I’ve had it days afterward with nary a problem. As for flavor….if you are needing to have more flavor make sure you are using an imported parmesan..it makes all the difference in the world. Finally- you can add in some Jameson’s soup base…which I do with any soup and it adds some flavor..I also added in fresh basil. It just gets better and better. I’ve also seen a minestrone with tiny shells…that might help on liquid levels. But I like mine thick like this and not so brothy. YUM YUM YUM.
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Comments
Lindy Leigh on 9.28.2010
This is a lot like my minestrone recipe but I add garlic and a bit of olive oil
Lindy Leigh on 9.28.2010
I see the olive oil now…I missed it! I also add a bit of Italian herbs…
Wellbuttermybutt&callmeabiscuit! on 10.17.2010
you know what would make this even better… nest time the grill is hot, grill the veggies for this. yummy!
it is a really great soup just the way it is as well!
Fee K on 11.27.2010
Soup is perfect…I made it and my daughter took it to school where the teacher proclaimed it nectar from the Gods or something like that
It was only my 2nd time making it. Thanks for making me realize I CAN make soups and they are awesome too!!!
sarablaire on 1.21.2011
This soup is delicious! I made it for a week-night dinner with friends, and it was a hit! I didn’t want to come home to make it prior to the dinner, so I prepared all but the roasted veggies the night before. I placed the soup in the fridge over night, came home the next day, heated the soup, roasted the veggies and threw it all together. It was so simple, and I was able to enjoy the rest of the evening enjoying my friends (and the soup). An added bonus: super easy clean-up!
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