Medifast recipe for Minestrone Help?

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This is the one food I really am having a hard time with. All the other stuff is either good or I can make it good. The other day I almost threw up with the minestrone. I know that I can like it because the first time I made it it was OK. But, stupid me, I didn't write down what I did and can't remember now. I want to like it but would appreciate if anyone has any special ways they prepare it and wouldn't mind sharing.

Thanks everyone!..

Comments (5)

Although it's not one of my favorites, like an idiot, I have 3 boxes of it. I loved it at first, but after a week of it - blah... I usually toss in a few dices of tomato, or sometimes a few shreds of cabbage. (always deduct is from your L&G) A dash of black pepper, some garlic salt, cayan pepper - anything to alter the taste. ALSO - LET IT SIT A WHILE! The longer it sits, the softer the pieces and easier to eat..

Hope this helps!.


Comment #1

My two cents. I learned after a few packs of soups not to microwave them at all. On the Minestrone.....I add just two spoons of salsa. I put water, packet of soup and two spoons of salsa. I bring to a boil. then let cool.

It thickens and is really good. I may add a shake of pepper and salt (nusalt) when I warm it at work. I think it's really good this way. Maybe this will make it easier to swallow. Have a great day...

Comment #2

The minestrone can be a challenge. Here's how I do mine:.

Mix the powder with 1 cup of water.

Microwave 2 minutes.

Stir thoroughly, then let sit 1 minute.

Then I add a sprinkling of each: Lowery's seasoned salt, fresh ground black pepper, Italian seasonings and regular tobasco sauce.

Microwave 1 more minute.

Stir thoroughly and enjoy!.

The "stuff" is still a bit crunchy so I should probably let it sit even longer, but the flavor isn't bad this way..

Good luck! If you find something really spectacularly good, be sure to let us know.....

Comment #3

I have pre-mixed it with the water, so the beans and pasta in it are soft when I make it (I put it in the shaker to transport, and soak till lunch time).

I also add garlic salt and spices I associate with vegi soup (celery seeds, dill, thyme, tarragon, or whatever you like). I think they really need a bit of salt to marry the flavors together..

I have seen some folks add parmesan - and you subtract it from the L portion..


Comment #4

The first time I had the Minestrone I was like you, the flavors were so concentrated it makes you sick. So I use 1 C water like somebody else said, and I bring it to a boil on the stove and let it simmer 5-10 minutes. It makes a world of difference. I think you can add any season salt to perk it up a bit. Doing it the night before works fine too. More time to let the beans get rehydrated...

Comment #5

This question was taken from a support group/message board and re-posted here so others can learn from it.


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