Make a weeknight dinner special - serve this hearty soup with crusty bread, cos salad and a nice merlot!
This is a great recipe, I made minor changes and it tasted great!!! CHANGED: zucchini-2ea.,Chicken Broth- 4 cups, No red wine-replaced with White, 1 TBSP of crushed basil in jar instead of fresh, 1 TSP of dried oregano instead of fresh. ADDED 2ea.- yellow squash, 1ea.-28oz. can whole tomatoes- no juice just cut up tomatoe in 4 pieces and 5-Red potatoes cut up. After everything cooked for about 1 1/2 hours, I then puree appox. 1/3 of the soup to a thick texture and mixed to back in with the rest. MY FAMILY LOVED IT!!!!!!!!!! - 31 Oct 2001 (Review from Allrecipes USA and Canada)
I've used this recipe every winter since I found the posting. Jaime's recipe is terrific & I've made several changes which make it more appealing to my family. I omit green beans & replace them with cannellini beans along with the Red kidney beans. I use lots of fresh spinach and cabbage if I have it. Ditalini is our favorite soup pasta, it hold up better than shells. We like lots of veggies so I didn't decrease any amounts of carrots, zucchini or celery. The first stage of sauteing the aromatic veggies is so important. It is the basis for a terrific soup. Thank you, Jaime! This is comfort food at its best. - 08 Nov 2003 (Review from Allrecipes USA and Canada)
Fabulous recipe! I did some substitutions though: I used potatoes instead of zucchini, and I added white wine instead of red. I also used italian-crushed tomatoes and only one small can of tomato sauce. This is a great recipe that can easily be modified to suit both your tastes and whatever you have in the cupboard. Husband loved it! - 30 Jan 2002 (Review from Allrecipes USA and Canada)