Reviewed: Nov. 3, 2009

I will have to admit, I was skeptical as this cooked. This was my first attempt at beans and greens and I'm not a big fan of greens. This was awesome! I cooked it and put it in the fridge overnight, put it back on the stove the next night and thickened it up then served it over rice. I will definately make this again!

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EDEN1984

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

LOVED this easy, quick and healthy soup! I used whole wheat elbow macaroni and sprinkled the soup with shredded parmesian cheese. Delicious!

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MissPiggy

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Reviewed: Oct. 5, 2009

This was an easy and delicious soup! I used green onion which was great. I also used whole wheat pasta. I threw in a sliced carrot for color and it ended up a very pretty soup. I will definately make this in the future!

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sarah

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Reviewed: Sep. 30, 2009

This soup is so simple and quick.There really is no prep and the whole thing can be done in under 30 mins. So flavorful. I have made this several times in the last year or so and have used both canned broth and my own. When I use canned I sometimes added additional garlic and onion powder but my own already has it. I also, usually just put in a couple of handfuls of frozen spinach and that works beautifully. I've sent to sick friends and they loved it and now I am sharing the recipe with others as well. This is a definate keeper.

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momoffoodies

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

This was very delicious and easy to make. I used orzo. And even though it was a little bland, I will make this again. Next time I'll try using the garlic flavored chicken broth and more garlic (you can't have enough garlic!).

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GURPLE

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Reviewed: Mar. 10, 2009

I followed the recipe as it directed. It was good and filling without a ton of calories. It would be fine to add chicken to it but for me it was a nice change to not eat meat and still feel satisfied after eating a bowl of it. Nice on a cold night!

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MYLESF

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Feb. 1, 2009

Delicious and can be made quickly. I ended up making the soup in the morning and added the spinach to it when I heated it up for dinner. I did add some italian herbs to it. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Nov. 13, 2008

This was a very yummy soup--filling and comforting on this chilly, fall night. My only changes was that I didn't drain the beans because I like the thickness the liquid gives the soup. I also didn't have ditalini, so I broke up angelhair pasta. I always think beans can be a little tough, especially when they are canned, so I added a healthy squirt of ketchup to the water with the beans and pasta. Really good!

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WIFE2SP

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

This is a good soup. But (of course), I made a few changes: (a) instead of tiny pasta, I used Pearl Barley; (b) instead of Baby Spinach (which I love and use a lot), I used fresh green beans (not a particular family favorite, but they were on an INCREDIBLE sale; I mean $0.59/lb.); and (c) I quartered 3 medium sized tomatoes and "tossed them into the mix". Spiced to our liking, topped with a "cheese of your choice" (I usually keep at least 5 different varieties on hand) and served with a buttered "dense" bread (I used a SourDough loaf), we had no leftovers. I consider that a SUCCESS! Will make again (with Spinach. though).

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Jun. 3, 2008

I am a garlic addict, so I tripled the garlic. This was great!

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iq5203

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Reviewed: Feb. 17, 2008

I made it exactly as the recipe stated and it was a little bland. I will try to doctor up the leftovers tomorrow and see if I can perk it up.

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MLSHEPPARD

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Reviewed: Jan. 15, 2008

Absolutely fantastic! You know when you are craving something and you can't put your finger on exactly what? Well, this soup was PERFECT! I used fresh, regular spinach and Great Northern White Beans and it was awesome!

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Michelle

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Jan. 13, 2008

This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum!

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MISSMAGMA

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Reviewed: Dec. 14, 2007

I used two cans of cannellini beans, acini de pepe past and 1 pkg frozen spinach. I would cut down on the pasta next time (very thick), 1/2c and needed to add additional broth. This was really good and easy. Great winter meal, very hearty

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Debbie

Cooking Level: Expert

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Reviewed: Dec. 8, 2007

This is a great recipe, easy to make and tastes just like the Beans & Greens from a wonderful restaurant called Umberto's. I use a little more garlic, and add extra beans. Excellent !

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