Besides the fact that it was a lot of veggie chopping, since there are 7 different vegetables in the soup, it was a pretty easy meal to throw together. You do have to simmer the veggies to let them cook for 15 minutes, so that takes some time, but it's mostly a hands-off kind of food. You even cook the pasta in the same pot, which is always nice when there is only one pan to clean!
The problem is that the day I made the soup happened to be the day that my mother lost her sense of taste. Don't worry - it's mostly back - but she lost it almost completely. However, she didn't realize that she had lost it, so she just thought that my soup had no taste whatsoever!
To be completely honest, the soup is not totally full of flavor. It is a more subtle, hearty soup where the vegetables are the stars. You really taste the peas, the potatoes, the celery - kind of unlike the ones I have been making lately that are spiced with random things like cinnamon or cumin or lemongrass. This one had no spices at all, besides garlic, salt, and pepper. Then at the end, you toss in some chopped basil or parsley (I had parsley and I thought it went great in there). In the end, unfortunately, a lot of it got tossed out (the recipe makes a huge amount!), and I think I have just gotten my family accustomed to strongly-flavored soups! I think that using vegetable broth or chicken broth instead of the water would really boost the flavor up a lot, so do not consider this soup a lost cause.
Note: the pasta drinks up lots of the broth, as you can tell in this picture, which I snapped after we ate! So be prepared to add some more water if you reheat :)
green vegetable minestrone
from Eating Well