Great soup! Made this last weekend for my bf and I. It was a very cold Chicago night... and this hit the spot :) I pretty much followed Andrea's directions to a T, but did make a few substitutions to suit our tastes. Instead of adding 1 (29 oz.) jar of tomato sauce, I used 1 (14.5 oz.) can of undrained Italian-seasoned diced tomatoes and an equivalent amount of Prego marinara sauce I had left-over from another recipe (I didn't want it to go bad...). I also subbed vegetable broth (wanted to keep this vegetarian, so no chicken for me/us) for the water called for. My final change was to use all cannellini beans as I could not find navy beans at my local grocery store. One thing to note: as other reviewer's have suggested, DO NOT USE A FULL LB. OF PASTA!!!! I used a little less than half of a 1 lb. box, and thought it was fine, but my left-overs were a bit too thick (the pasta swells once the soup sits in the fridge). When I reheated individual servings, I added a bit of left-over broth (just eyeball it) and all was fine. Served with a sprinkling of freshly grated Parm cheese (a must - in the soup and as a garnish) and Jo's Rosemary Bread (also on this site) that I made in my new bread machine. Yum-O! Thanks for sharing :)
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