Reviewed: Mar. 24, 2008

My kids absolutely loved this - I thought it was just okay. Makes a lot so I will probably cut in half to make again for kids.

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Julie P.

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Reviewed: Mar. 22, 2008

This recipe was very good. I added a touch of spinach and a few extra cloves of garlic. It turned out very good. Next time we may add a some chicken or turkey sausage. We will definitely make this one again.

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ipss

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Mar. 22, 2008

If Hubby says, "Make this again!" after just one bite, it gets 5 stars! I made two slight changes to the recipe. First, I used replaced 2 1/2 cups of water with beef stock because I had it in the fridge. Second, I replaced the herbs with Italian seasoning. I followed the recommendations of other reviewers and cut back the pasta. The photo I submitted was taken after the soup had been sitting and the pasta absorbed the broth. Yummy!

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Mar. 22, 2008

Just ok but still missing something. I followed the recipe to the letter, but there doesn't really seem to be any bite to this dish. The next day, I added some torn strips of pepperoni to it which did add some zip, but overall, I was a little disappointed given all the rave reviews. I will probably make it again, and I'm certainly not a big fan of messing with recipes, but next time I will try to spice it up a bit. Just ok for me.

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MLM22

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

This is very good and easy to make. I did take the advice of other reviewers and reduced the amount of pasta by 1/2. Next time I will also add a can of diced tomatoes for additional liquid and veggies! I omitted the salt, thinking that soups are usually too salty for my taste, but I would not do that again next time. Without it, it tasted like it needed salt. Served with salad and Italian bread this makes a great easy make ahead meal.

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homemaid

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

I really enjoyed this recipe and my husband did as well! I had chicken broth on hand, so I substituted it for the water, I cut down on the noodles, but threw in a can of mushrooms. Very tasty! I'm keeping this recipe on hand for the years to come!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 14, 2008

As others stated-easily adaptable recipe. I didn't realize that I didn't have any tomato sause when I was making this, so I substituted a 26 oz can of Hunt's Zesty & Spicy Spaghetti Sauce and 3 oz of water (to rinse the can out!) to make the 29 oz called for in the original recipe. Used 1/2 c parmesan because I thought it was the 1/3 c! Makes a lot to freeze. It's very filling so all we need is a tossed salad or antipasto and that's supper!

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DECAR48

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Reviewed: Mar. 14, 2008

Great base to build on, made the following changes/additions: 1 diced zuchini, 2 cans diced tomatoes, used tomato paste instead of sauce and chicken broth instead of water. After simmering for 3 hrs, added 2 diced baked chicken breast. Served over pasta (didn't pre-mix it) and then put the parm on top. Wonderful "homey" meal. Made a large amount...great to put in freezer (w/o the pasta or chicken).

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MISSESRITA

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 13, 2008

I have to give this 5 stars. I was looking for SOMETHING to make, didn't have any plans, and this was the featured recipe yesterday. Perfect! Fast, Easy, Good, Adaptable to changes...and you can dance to it! Thanks Andrea!

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CHRISPENTINA

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 13, 2008

Made this for dinner last night. It was easy and excellent. Better than the Olive Garden. Used kidney beans and northern beans. Added spinach and some chicken for a hearty meal. Even better the next day. Used only 1/3 pound of the pasta.

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priscilla

Cooking Level: Expert

Home Town: Jeannette, Pennsylvania, USA

Living In: Cumming, Georgia, USA

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Reviewed: Mar. 12, 2008

This is a great soup! I added Italian Sausage (mild) and a little more parmesan to the soup. My husband loved it! It's a very "homey" kind of soup for cold days.

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Laura

Cooking Level: Expert

Living In: Belfair, Washington, USA

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Reviewed: Feb. 22, 2008

This is a pretty good, basic recipe. I did however find it a bit bland and perhaps a little "unauthentic" tasting but I'm not sure what exactly is missing from the recipe to give it that little bit of "something". Great basic to add to ones' repertoire nonetheless.

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Alexis Delray

Cooking Level: Expert

Home Town: Barrie, Ontario, Canada

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Reviewed: Feb. 20, 2008

This recipe got rave reviews from the whole family. I made a few adjustments based on some other reviews/recipes. I added somed diced smoked ham while I was sauteing the onion and garlic. Based on another reviewer, I also used a jar of spagetti sauce and used beef broth instead of the tomato sauce and water. I also added some fresh chopped spinach. I served it along with some fresh baked Italian french bread......Oh, so yummy. Even better the next day!

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julee_k

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Reviewed: Feb. 15, 2008

I was searching for a true pasta fagioli and this is it, Most other recipes has some type of meat added. This was a peasant soup ( tomato's beans and pasta were cheap) and meats were and not part of this originally. Now this soup is very flavorful. I only cooked two cups of dry dilatini very al dente then added it to the soup. I 1 lb would have been to much for me. I also would not serve it right away, its one of those thing that is better after it cools and is reheated. I also would add one chopped carrot when cooking the onion next time.

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megnrn

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Reviewed: Feb. 10, 2008

This turned out really good. I will probably add green beans when I make it again. I also do recommend cutting the pasta by at least 1/3. My husband loved this and ate leftovers for 3 days.

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SHELLS38

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Feb. 6, 2008

The taste of this was delicious...BUT if you make a larger batch, or plan on keeping it for leftovers DON'T add all of the pasta...mine turned out mushy and I had to throw it out. I would suggest cooking the pasta and then placing an individual serving in a bowl and spooning the soup over it.

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Irie214

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Breckenridge, Colorado, USA

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Reviewed: Feb. 1, 2008

This is a great macaroni and bean recipe. I use 5.5 cups of chicken broth instead of water and italian stewed tomatoes instead of sauce (for texture) and it's delish!! Thanks for sharing this! Christine

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KISSYWUVS

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

By far one of my favorite recipes I've gotten from Allrecipes, and that's saying A LOT! Everyone asks for this recipe. It tastes like it is way more effort than it actually is. My kids love it too!

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tbeaven

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Reviewed: Jan. 29, 2008

I thought this was a great soup. However, I made mine in the crockpot and let it simmer on high for 1 hour. I then set it on warm so we could eat it whenever we wanted to. I put the noodles in after I switched it to warm. It didn't seem like there were too many noodles, but after about an hour or so, they expanded and absorbed nearly all the liquid. So next time, I will not add the noodles until I plan to eat it, and will probably only use 1/2 lb as others suggested.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

Bland!!! I followed the recipe exactly except I added some diced, cooked chicken so my husband would consider this "a meal". The only reason I give this recipe two stars is because it was very simple and cheap to make. But, it was sooooo bland. This tasted like pasta in watery tomato sauce. My husband said it was ok, but he wasn't crazy about it. I didn't like it at all, but I like recipes with a lot of flavor.

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