Reviewed: Jan. 13, 2008

this just cooled enough for me to taste....it is AMAZING!! and oh so cheap to make. I am a student and wanted something filling and cheap...I got that and some great taste too! Only thing I did--used chic broth instead of water, added 1/2 can left over black beans, added 1 tbl of premade pesto. I cooked the pasta seperate as directed and looks like I only added 1/2 the prepared pasta...oh this is gonna be great in my lunch this week!

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KLSZUBA

Cooking Level: Intermediate

Living In: Greenville, North Carolina, USA

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Reviewed: Jan. 9, 2008

delicious! i did make a few modifications: used chicken stock instead of water, doubled the garlic, used half the amount of pasta, added one chopped zucchini and a can of green beans. i also let the soup simmer for over 2 hours which really concentrated the flavors and caused it to thicken up nicely. my husband loved it too and we can't wait to eat leftovers tomorrow!!

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sjwRN

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 5, 2008

Makes a huge batch. Need to freeze a portion of it before adding noodles.

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terri

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Reviewed: Dec. 11, 2007

I really liked this one. I made the full recipe but took half of it to freeze before I added the pasta etc. It makes a ton and is very hearty. I left out the dried parsley but added 2 Tbs of fresh at the end. I also waited until the end to add the cheese (half romano)and I added the pasta still a bit hard to soak up some of the sauce. I also used vegetable stock in place of some of the water. I also added some diced zucchini to get a green veggie in it. I may try spinach like some other reviewers did in my remaining batch. It sounds great.

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Christine M

Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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Reviewed: Nov. 16, 2007

I have been using this base recipe for a couple of years now, and just realized I never rated it! My family absolutely loves it, even my 4 year old! I add a 10 oz package of frozen spinach (cooked and drained), crumbled turkey sausage and I use spaghetti sauce instead of tomato sauce. I also substiute chicken broth for the water. The pasta does soak up a lot of the soup, so I usually keep it in a seperate bowl, and let people dish out as much as they want in their soup. This is very easy and makes the whole house smell great! Serve with a loaf of crusty bread, and you have a great winter meal!

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buggymom

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Nov. 16, 2007

Wow..this was good. I did add a can of diced tomatoes, some frozen spinach and I added 2 chicken bouillion cubes to the water before hand. This is a keeper and it was so inexpensive to make. The pasta did expand and soak up most of the broth. I actually like it like that but will just add a little bit more water when reheating. Kept all the seasonings the same but did add some pepper.

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Nov. 15, 2007

This was sooooo good!! I was really suprised at how close it tasted to the olive gardens since there was no meat.

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Christine

Cooking Level: Intermediate

Living In: Saint Clair Shores, Michigan, USA

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Reviewed: Nov. 15, 2007

Tasty, but way too much pasta. The next day it was more like pasta and a little sauce, not soup.

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AudraCruz

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Reviewed: Oct. 23, 2007

This was delicious. Based on other reviews, I added 1/2 package frozen spinach, chicen broth rather than water, and 1 can tomato sauce & 1 can diced tomatos. Will certainly make again!

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Rickie

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Reviewed: Oct. 21, 2007

This was just okay. I added a can of beef broth because it seemed too tomatoey to me and added less pasta because is seemed like it would be too thick with all the pasta. Not the worst thing I've ever made but certainly not the best.

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chicklet

Cooking Level: Expert

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Reviewed: Oct. 18, 2007

Very good soup! Definitely a keeper!

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Oct. 15, 2007

This recipe was super easy to make! The ingredients were inexpensive and it was very filling. I didn't expect it to have too much flavor, but surprisingly it had a ton!! There were a lot of leftovers which works out great for me. I will make this again!

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Jennifer

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Reviewed: Sep. 23, 2007

This recipe was alright. It makes alot so I freezed a ton. I think there was a bit too much basil. However it was easy to make although it did not have much flavor.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Aug. 27, 2007

I make this all of the time! I only changed a few things. First of all, you only need 1/4 of the amout of pasta listed. I also added chicken broth, and chopped spinach. Wonderful!

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Krick

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Reviewed: Aug. 6, 2007

I added the noddles too early and it became a big pot of glop.

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JENI1072

Cooking Level: Expert

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 2, 2007

LOVE it!!! This was the first time I made soup that wasn't out of a can. This is such a versatile recipe and it saves well; I don't think I'll ever go back to canned soup! I made the following modifications: -Added 1 lb. browned sweet Italian turkey sausage -Added 1 cup frozen chopped broccoli -Added 1 tsp red pepper flakes -Substituted 1 can of chicken broth in place of two cups water -Substituted 1 can diced tomatoes (drained) and 1 can of tomato sauce -Substituted brown rice macaroni pasta instead of ditalini (I like whole grain pasta and I couldn't find any whole wheat pasta appropriate for soup). Healthy, versatile, easy, and delicious - can't ask for more than that! :)

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 22, 2007

bland

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Kimberly

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Reviewed: Jun. 28, 2007

I altered this by using shells instead of ditalini, feta cheese rather than parmesean, and added chicken. The flavor was really great!

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2007

Delicious! I made a bulk batch of this to freeze in individual meal sized portions, and I found that adding the ditalini makes it bulk up and absorb all the broth. So if you plan to use this OAMC, or as a quick fix lunch, leave the ditalini out, freeze the soup without it, reheat, and then either add cooked ditalini or add a bit of extra water and raw ditalini. This is THE fagioli recipe. To make it a meal, add 1lb. wedding soup meatballs, and 1 lb. cooked bulk sausage. Yummy!

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