Reviewed: Dec. 23, 2008

My family did like this. They felt it was a very comforting food.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Dec. 22, 2008

Going only off of my husband's "review" since I didn't have any, this turned out very well!I subbed diced tomatoes for half of the tomato sauce, and husband asked that next time I also add a little ground beef and extra beans. Thanks, op!

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PPERRY0501

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

YUM YUM YUM! This was delicious & so very easy to make. I couldn't find cannellonni beans, so I substituted northern beans & this soup was delicious. In fact, it made at least enough for several meals. I will make it again.

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 22, 2008

This was even better than I expected it to be. The flavors blended fabulously and was a hit with all. I loved that it went together so easily. I added the pasta separately, so it didn't "plump up". That way, the leftovers will be equally delicious!

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Dec. 13, 2008

This was good. It makes a huge pot! 1 lb. of pasta might be a bit much. I ended up adding 2 fresh tomato and zucchini towards the end. It just seemed it needed more than just the beans. I also had to add chicken stock granules for added flavor. Next time ( if there is a next time) i will cut the recipe in half.

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 8, 2008

This was just as good as my mom's....I did make just minor adjustments. I split the water mixture with half water and half beef stock. And also, because I prefer it thicker, I added a mixture of flour/water just to give it a bit of texture. With a little garlic bread and a nice glass of wine....fabulous. Bringing leftovers to work. Thank you

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Donna

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Reviewed: Dec. 5, 2008

Turned out great and was very easy. I'll never understand those who don't follow the recipe and yet rate it.

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Issa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Dec. 5, 2008

Excellent.....I used 6 c. of chicken broth instead of the water....also used 2 cans of small white beans, added some chopped spinach and some cooked crumbled bacon.....I did use the ditilini pasta which I cook seperate and add to each individual bowl. My family loved this...my 2 and 10 yr olds approve...thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Dec. 1, 2008

This soup gets very thick, more like goulash minus meat. The flavor is good, just weird consistency for soup.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Dec. 1, 2008

Last week I sent my husband to the store to get me 4 leeks which I needed for a recipe. He brought home 4 POUNDS of leeks. So since I had an overabundance of them, I used leeks instead of onions in this recipe. I also added celery, carrots, zuccini, cut up green beans and spinach. I squeezed the innards out of 1 large, fresh hot Italian sausage and browned it before I put in the vegetables; just for a bit of meaty flavor. I threw in 1 Tablespoon of tomato paste to brown with the vegetables. I used one 15 oz can of tomato sauce and one 15 oz can of fire-roasted diced tomatoes. Instead of grated Parmesan, I put in a couple of pieces of Parmigiano Reggiano rind that I had hanging out in the freezer. Oh, and I also threw in a bay leaf and fresh parsley instead of dry. As per other reviewer's suggestions, I only used 1 1/2 cups of pasta, and I used whole wheat elbows (that's all I had). This was scrumptious! My husband added it to his list of my top 7 soups (which is now up to 10) Thanks for the great recipe AVALERIO!!!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 30, 2008

This has become one of my all-time favorite recipes to make - and it is easily one of my husband's favorite meals. Based on other suggestions, I use 4 cans of Campbell's beef broth in place of the water and I brown a pound and a half of ground beef and add that. As others suggested, I add a can of diced tomatoes, too. I have also started adding some matchstick carrots for some color. This is a hearty, flavorful dish that is easy to make and gets better each day after you make it ...

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HOVERKEM

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Reviewed: Nov. 29, 2008

This was a really good recipe. I made this when my mom was visiting, as I wanted to impress her by making something she wasn't already famous for! :) Prepared axactly as the recipe indicated, this was delicious. Even thought I was critical on myself, thinking I should have added more salt or this spice or that spice, but my mom assured me it was deliciuous. If it wasn't, she WOULD HAVE told me. She never holds back the criticism, God love her! I printed this recipe and put it in my recipe box to be made again.. and again... and again.. :)

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Nov. 26, 2008

This was great, but I made some changes based on other's reviews. I used beef broth instead of water, added diced tomatoes and about 1 lb. ground beef. I added all ingredients except the noodles in the crock pot and cooked on low 6 hrs. I then added about 1/2 of the box of the cooked pasta about 40 minutes before serving, letting the pasta absorb some of the flavor. Delicious! Will definitely make again.

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Maria

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

Great as a side dish or a vegetarian main dish, this also tastes good cold for lunch the next day. I like to serve it with chicken breasts. Sometimes I have used canned tomatoes instead of tomato sauce, or used all cannelli beans (they are also called navy beans I think) and there's no real difference.

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shecancook

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

Great recipe! I added chopped celery, carrot, lean ground beef and red pepper flakes to add a little spice. It was terrific!

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Valasca

Cooking Level: Beginning

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 17, 2008

I substituted 2 c chicken broth for the water. I used small red beans rather than white. I made tubettini and cooked it separtely, but undercooked it and added it after the soup was done. This eliminated the pasta puffiness and liquid absorption. In 1/2 batch I added cooked italian sausage (sweet w/fennel) for my husband (cooked in red wine and sliced in bitsize pieces). It was easy and tasty and I don't think you could ruin this recipe if you added your own italian flair.

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Wendy L.

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Reviewed: Nov. 12, 2008

I gave it 4 stars because after reading some reviews, it seemed like it did need tweaking. I just made this tonight, and it was great-with changes. I can't imagine that it had much flavor without using broth. I followed suggestions re:adding veggies. I sauteed onions, carrots and celery. Then added a can of diced tomatoes with basil, garlic and oregano. Then I added fresh parsley, veggie broth, garbanzo beans and Parmesan cheese. I also made the pasta(Rotini) separately.It did have a very good flavor after simmering for an hour. It was more like a minestrone soup. I will certainly make it again.

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Keever

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Reviewed: Nov. 12, 2008

Very easy and simple. I do add a can of diced tomatoes for more chunkiness. Also a full box of pasta is too much after the soup sits and absorbs the liquid. I only use about 2/3.

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Sharie M.

Home Town: Akron, Ohio, USA

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Reviewed: Nov. 12, 2008

I really liked this! Always on the lookout for dishes that freeze well,and this one does, without the pasta. I freeze portions and then, when I am ready to use it, I pop a little bit of pasta into a microwave safe bowl of salted water and microwave till done. So simple!

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