Comments on: Classic Minestrone Soup

By: Kate

Kate — Mon, 29 Jun 2026 02:31:03 +0000

In reply to Pam. I love this recipe and have made several times as is. I've also expanded the veggie content, upped the garlic and increased the spice range 4-fold. All to my taste. The best addition I think is a gremolata. A blend of parsley, Parmesan, lemon zest, garlic, and salt. I use my little food processor and grated Parmesan, roasted garlic, Italian (flat leafed) parsley, lemon zest and maybe a little juice if the mixture seems dry, and about a teaspoon of salt. Process it until it is a paste. Stir a half teaspoon or one teaspoon into a bowl of hot minestrone. It makes the soup memorable. The gremolata recipe is from another minestrone recipe

By: Cookie and Kate

Cookie and Kate — Mon, 08 Jun 2026 01:13:56 +0000

In reply to Heather Asmus. Hi Heather, this recipe as written adds the pastq to cook in the soup for 20 minutes. I have also cooked pasta separately and mixed in at the end, especially if I was planning on leftovers or freezing portions, as the pasta can absorb the water in the soup and thicken it up quite a bit.

By: Kunda Magenau

Kunda Magenau — Thu, 04 Jun 2026 16:26:07 +0000

I made this for a gathering of friends. It was REALLY good. We all thought so. Thank you!

By: Heather Asmus

Heather Asmus — Wed, 03 Jun 2026 19:06:02 +0000

Do you pre cook the pasta? The recipe doesn’t state the method, and my experience has shown that adding it dry will definitely change the texture outcome. The starches mix with the broth and thicken A LOT if it’s added dry. I’m curious which method you used.

By: Cookie and Kate

Cookie and Kate — Wed, 27 May 2026 03:27:32 +0000

In reply to Debbie White. Hi Debbie, yes this can be frozen, but I recommend keeping the pasta separately and adding that when reheating.

By: Debbie White

Debbie White — Mon, 18 May 2026 20:06:34 +0000

I love this soup! It makes a lot, can you freeze it?

By: Meg Kelly

Meg Kelly — Sat, 16 May 2026 04:33:16 +0000

We love this Minestrone, I have been making this recipe for years, never fails, tastes so good and very nutritious. Thank you so much and regards. Meg Kelly

By: Liz

Liz — Fri, 01 May 2026 19:28:02 +0000

In reply to Cookie and Kate.

This recipe is so good. I use whatever vegetables I have on hand. I also add a rind of Parmesan cheese. As for pasta I use ditalini, about 1/4 cup. This time I didn’t have Kale but I had some fresh cabbage and it was delicious in it. I also add a slash of red wine.

By: Beth

Beth — Sun, 26 Apr 2026 23:38:32 +0000

I’ve made this a few times- love it and super easy! I add red and gold potatoes, spinach, broccoli, and zucchini as the added veggies.

Agree about adding the Parmesan rind if you can.

I also make the pasta separately and add as a garnish depending on individual taste.

Bring on the parm to top it all off!!

By: Carla Arellano

Carla Arellano — Thu, 23 Apr 2026 19:23:36 +0000

In reply to Faith. Yes! I cook it separately and let people decide how much they want. Noodles in first then soup