Reviewed: Jan. 11, 2012

Didn't like this at all

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Reviewed: Dec. 28, 2011

This is a great, versatile recipe. My husband loved it, which is a plus since he's generally a picky eater. I made a few changes, simply because I didn't have all the ingredients on hand. I Substituted the cannellini beans with lentils, and did not include the Worcestershire. It turned out wonderfully anyways, and I'll definitely be making it again.

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Tezro

Reviewed: Oct. 24, 2011

Delicious! I used my immersion blender and only pureed about half the soup. I used yellow bell pepper and realized I didn't have any celery so I left that out. Nice, tasty soup!

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mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Oct. 8, 2011

Wow! A pretty quick, delicious meal we enjoyed after a busy day of packing... it was easy to throw together with things I had on hand and am trying to use up. I halved the recipe and it made about 3 servings as a main dish (served simply with homemade cornbread muffins). I realize now I forgot the bay leaf and omitted the sugar. I also used white navy beans, as it's what I had in my pantry. I followed the direction of Naples and only pureed about half the mixture, as I prefer to have some of the texture of the beans and veggies. YUM!!

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FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Jul. 25, 2010

Under ingredients, I put in bell pepper, bacon and chicken because that's what I needed to use up. This recipe came up and I made it doubling the bacon and adding chicken thighs cut into bite size pieces a yellow and a orange bell pepper. I hate beans and am not too fond of thyme. I left the beans out but the flavor or the thyme and bay leaf were strong so I added a 1/4 cup of white wine and a can of summer crisp corn. I then thickened it with some of the bacon dripping and flour. I know it's a serious departure from the original recipe but it was really, really good.

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sandy

Reviewed: Mar. 8, 2010

This soup is awesome. Nice and spicy but not too spicy. I didn't blend it at all because we like a chunky soup and I also added some corn. I would certainly make this one again.

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chicklet

Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

Reviewed: Mar. 6, 2010

Very Good!! I basically made half of this recipe and now I wish I'd made the whole thing. I pureed half and might only puree about 1/3 next time. This smells wonderful while it's simmering away. Will make again!!

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bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Feb. 27, 2010

Loved this, tho' I did change it up a bit by using the immersion blender on only about half of this, leaving the rest of all that beautiful color and texture of the vegetables alone. If prepared as written this is a pureed soup that wouldn't have appealed to me nearly as much. It's incredible to me what a robustly flavorful soup can be had so easily, in so short a time and with so few, basic ingredients. The bacon, garlic, red peppers and thyme each have a signicant contribution and all the flavors meld so well, including the odd Worcestershire sauce! I had some chopped rotisserie chicken in the freezer that I tossed in at the end - really delicious (especially if you don't puree the whole potful)!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 27, 2009

This is a great winter soup! The flavors are perfect together. I didn't have cannellini beans so I used canned pinto and it was awesome. We ate the whole pot in one sitting. I also pureed 2/3's of the soup so as to leave some beans whole and to give it more interest. Thanks Deserie!

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