This soup sure puts the one I made last time to shame. My tortellini soup was basically broth and torts. The beans give it a nice pasta-fazooool taste to it. I had no celery. I had no onions. I DID have bell peppers, which gave it the celery crunch, and I had onion flakes. I also added the rosemary, and basil, and oregano. Couldn't help myself. You could smell it all the way upstairs. Mmmmm. Hearty.

Reviewed On: Oct. 12, 2009

We wanted to try something different for our barbecue, and the steak we made had cumin in the rub, so I thought this would go well - and it sure did go! I was also a bit confused about the amount of pasta, but I don't usually measure things anyway, so I figured I'd just add more oil if I needed to. I also didn't rinse the can of beans - I like the sauce, and it added some moisture to the pasta salad too. We didn't have cilantro, so I can't wait to try it again with it. My husband ate it ALL - no leftovers at all!

Reviewed On: May 26, 2009

I absolutely loved this. My husband was walking around the kitchen, actually muttering to himself, "MAN that was good!" over and over. I added capers to my version, and also thought kalimata olives might be good - will be trying that next time. As an aside, the leftovers (without the pasta) make a tasty wrap or pita sandwich too. Mmmm. I also have done it with shrimp instead of chicken. Just those frozen shrimp from a bag - around 31 per pound, maybe a little bigger - and it's awesome.

Reviewed On: Jan. 25, 2009