Corrigan’s Minestrone

This most definitely does not taken 30-40 minutes to make. Give yourself plenty of time for this soup to cook the vegetables to tenderness.

I added Ketchup, Worcestershire, mustard, lemon juice, onion powder.

Great soup! So easy and tasty. I added a 14 oz can of diced tomatoes and used ditalini, which I cooked separately and added before serving.

I like the list of ingredients in this recipe for portions you need. I switched it up, I did one medium zucchini chopped. And instead of oregano and basil I used 2 tablespoons of Italian seasoning and 2 bay leafs. with a pinch of ground pepper. I also used chicken broth instead of vegetable broth. It was great!

Need to double broth. added fresh string beans, crushed tomatoes, put white canellinni beans in food processor to thicken broth. Add 1/2 cup small pasta. Everyone loved at large family party.

I love minestrone from the national Italian chain restaurant and wanted to try my hand, I am not a cook by any means, so the simplicity of this recipe encouraged me to try. The first time was a success with my entire, carnivore, family. My family is large, and we love it the next night too, so I usually triple the ingredients. I add green beans, garbanzo beans, some red pepper flakes, and use small shell pasta.

This is a very healthy recipe, what with all the vegetables. However, we found it to be a little bland. Were I too make it again, I would definitely add additional spices: Italian seasoning, maybe a pinch of crushed red pepper flakes, something.

This was excellent. It had a lot more flavor than I expected. I made exactly as written but I intended to eat it throughout the week so I boiled the pasta but stored it separately until I was ready to eat.

simple and yummy- I left out basil and oragano and used northern beans instead of kidney beans

Pretty good. Wasn’t as flavorful as I’d hoped-left me thinking it needs cheese tortellini instead of regular pasta..or italian sausage or something to liven it up. As others suggested, I added the pasta only to the serving bowls not the entire pot. Will tweak and madge again sometime.

Fantastic! I used only 2 potatoes. Used an 8 oz box of macaroni noodles, and added 14 oz can diced basil and oregano tomatoes. Also used Better than Bouillon veggie bouillon (from a jar) instead of canned broth. Added fresh parsley, and served with Parmesan cheese. Made Focaccia bread to go with it. YUM!

Good stuff. I left out the pasta as I’m sensitive to gluten. I took other reviewers suggestions and sauteed the onions first, then added the garlic. I used 16 oz. of vegetable broth and then put in enough water til it looked right. I used dried herbs. I had to cook it longer to get the veggies soft. Leftovers were great. It made a LOT of soup – I gave decent portions away to two friends.

The result was good ’cause I ended up adding mushrooms, and sauteing them first with garlic and onions, then added all the rest to the broth. My hubby loved it! Gave it 4 stars ’cause i don’t like how the recipe calls for dumping all together and pretty much just boiling…

This was fantaastic. I took the reviewers’ advice of cutting down the amount of beans and I only added the pasta when serving so that whatever was left over, I could bottle and put away without it all getting soaked up. I’ve made this a couple of times and it has always come out a winner.

This was a great soup with a couple of modifications. The tomato paste was way too strong for my taste so I discarded about a cup of the liquid and added extra stock. I used chicken stock instead of vegetable and left out the kidney beans. I took the advice of other reviewers and cooked the noodles separately and added to soup just before serving. A great soup!

This soup was good, but adjustments had to be made. The first time I made it there was way too much pasta. I followed the recipe exactly and it was good, but there was no broth, the pasta soaked it all up. The second time I made it, I did not use water, but veggie stock instead and I used about 1 1/2 cups pasta. I think next time I will decrease that to 1 cup of pasta or serve the soup over cooked pasta instead of cooking the pasta in the soup, as another person suggested.

Great recipe!! I make it at least once a month, I also added diced zucchini when adding the macaroni, it tasted wonderful!

Did not have tomatoe paste so added tomatoe soup. Also added some thyme.

This was good. I did make some adjustments with the spices as I found it to be a little bland. I find that with any soups the veggies taste better if you saute them a bit to soften them up before adding the liquids. I will definitely make this again.

Wow! This was delightful! The only changes I made was to halve it, use chicken broth instead of vegetable b/c that’s what I had, doubled the beans, used about 1/2 of the amount of macaroni and only simmered w/ them for about 5 mins, and used a healthy squirt of ketchup instead of tomato paste – b/c I just don’t like the flavor of the paste. LOVED this soup! Perfect hearty soup for the cooler weather! update: noodles did swell up, but still delicious.

Delicious soup! I was a little worried that it would just turn out plain, but I was wrong. The flavors were perfect and it actually turned out quite flavorful. The only thing that I found off was the cook and prep time, but that is no big deal. This is a definite keeper for the winter months.