VERY TASTY. My husband said it tasted "smooth" and looked fancy enough to serve in a restaurant. Changes we made: Rotini pasta instead of shells, cooked separately as suggested by others. Left out two cups of water and left the lid on the pot while cooking. Used 15oz can of tomato sauce instead of 28. Only had one can Great Northern Beans, so subbed a can of pinto beans for the 2nd. Only used 4 slices bacon. Did not rinse/drain beans, this left enough salt in the soup that none extra was needed. Had a mysterious 14.5 oz can of petite diced tomatoes w/onions and celery, so used that with another 14.5 oz can of regular diced tomatoes. This one is a keeper for the recipe box.

Reviewed On: Apr. 3, 2009

Would not recommend adding peppermint flavoring. I added it to the soft peak egg whites on the first batch, and it went to soup. Tried again without the flavoring, and it seemed to go better. I never got to stiff peak stage, though, and I suspect it is because I used All-Whites. My husband noticed after the fact that the box says they don't do well in meringues or angel food cake. Definitely use real eggs, and separate to get the whites. I still baked the second batch (got about 25 pieces), and they are tasty with a nice crunch, even though they are cookie-shaped.

Reviewed On: Dec. 20, 2008

I thought the glaze on this really went well with the carrots. My husband doesn't like cooked carrots, and he thought they were nice. I couldn't tell that it did much for the sprouts, though. I think next time I make this I will just make it with carrots, and will do the sprouts separately.

Reviewed On: Jun. 7, 2008