This is less a soup than it is an Italian-American vegetable stew, great on its own but most often eaten more like a vegetable stroganoff or Bolognese, coating the pasta with its thick, rustic ...

I've whipped up the Barefoot Contessa's savory chicken chili and soothing minestrone, but the soup I've been most excited to try was her ravioli en brodo — an Italian spin on chicken noodle. I also ...

If you have an extra minute, grab a few cloves and mince them for the soup. Cook the veggies first: I’m a big fan of being efficient in the kitchen, but there’s a time and place for it.

The cooked minestrone will keep in the refrigerator for up to 4 days; if you plan to freeze this soup (for up to 1 month), do not add the pasta until the minestrone has been defrosted and reheated.

The soup is healthy, delicious, and simple to make, but takes a little prep time. It's nutritious, full of protein and fiber, and I'll definitely add it to my recipe rotation.

The minestrone could do with less sodium though, at 810 mg or 35% of your daily value. That's not as much as the chicken and gnocchi soup's 1290 mg (56%), but it is, interestingly enough, more ...