Reviewed: Mar. 25, 2013

This was excellent. It had a lot more flavor than I expected. I made exactly as written but I intended to eat it throughout the week so I boiled the pasta but stored it separately until I was ready to eat.

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Reviewer:

MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

Reviewed: May 22, 2012

simple and yummy- I left out basil and oragano and used northern beans instead of kidney beans

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Reviewer:

Julie S.

Cooking Level: Intermediate

Reviewed: Mar. 1, 2012

Pretty good. Wasn't as flavorful as I'd hoped-left me thinking it needs cheese tortellini instead of regular pasta..or italian sausage or something to liven it up. As others suggested, I added the pasta only to the serving bowls not the entire pot. Will tweak and madge again sometime.

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Reviewer:

DAISYGIRL333

Reviewed: Dec. 27, 2011

Fantastic! I used only 2 potatoes. Used an 8 oz box of macaroni noodles, and added 14 oz can diced basil and oregano tomatoes. Also used Better than Bouillon veggie bouillon (from a jar) instead of canned broth. Added fresh parsley, and served with Parmesan cheese. Made Focaccia bread to go with it. YUM!

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Reviewer:

Jen the Vegetarian

Cooking Level: Expert

Living In: Sarasota, Florida, USA

Reviewed: Oct. 2, 2011

Good stuff. I left out the pasta as I'm sensitive to gluten. I took other reviewers suggestions and sauteed the onions first, then added the garlic. I used 16 oz. of vegetable broth and then put in enough water til it looked right. I used dried herbs. I had to cook it longer to get the veggies soft. Leftovers were great. It made a LOT of soup - I gave decent portions away to two friends.

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Reviewer:

jennifer bast

Reviewed: Sep. 25, 2011

The result was good 'cause I ended up adding mushrooms, and sauteing them first with garlic and onions, then added all the rest to the broth. My hubby loved it! Gave it 4 stars 'cause i don't like how the recipe calls for dumping all together and pretty much just boiling...

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Reviewer:

oduvanchik

Reviewed: Mar. 27, 2011

This was fantaastic. I took the reviewers' advice of cutting down the amount of beans and I only added the pasta when serving so that whatever was left over, I could bottle and put away without it all getting soaked up. I've made this a couple of times and it has always come out a winner.

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Reviewer:

Dnetzer

Reviewed: Feb. 28, 2011

This was a great soup with a couple of modifications. The tomato paste was way too strong for my taste so I discarded about a cup of the liquid and added extra stock. I used chicken stock instead of vegetable and left out the kidney beans. I took the advice of other reviewers and cooked the noodles separately and added to soup just before serving. A great soup!

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Reviewer:

CookingForHubby

Cooking Level: Intermediate

Reviewed: Feb. 24, 2011

This soup was good, but adjustments had to be made. The first time I made it there was way too much pasta. I followed the recipe exactly and it was good, but there was no broth, the pasta soaked it all up. The second time I made it, I did not use water, but veggie stock instead and I used about 1 1/2 cups pasta. I think next time I will decrease that to 1 cup of pasta or serve the soup over cooked pasta instead of cooking the pasta in the soup, as another person suggested.

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