Reviewed: Feb. 10, 2008

I was excited to make this but the end result was just ok. Needs a lot of additions like more garlic, salt, Rosemary, whatever else sounds good. Otherwise it's very bland. I guess it's a good base recipe!

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cincygal

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 6, 2008

I found the soup a bit bland until I added a heaping teaspoon of cumin and a couple dashes of cayenne. I also doubled the lemon juice. Next time I won't puree quite as much of the soup so it's a bit chunkier. Very good though!

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snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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Reviewed: Feb. 2, 2008

Good, but not spectacular. Bland as written.

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shawnessym

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

We loved this soup. I used veg. broth instead of the chicken, to make it vegetarian.

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Tina M.

Cooking Level: Intermediate

Home Town: Huntersville, North Carolina, USA

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Reviewed: Jan. 15, 2008

I loved this soup. I added 4c.fat free/low sodium chix broth. I also pureed 1 can of beans with more chix broth instead of the water. I sauteed the onions,celery, and 2 leeks in evoo first. I also added a box of frozen spinach. Great texture with the pureed and whole beans. Lots of fiber and healthy, I sprinkled mine with red pepper flakes and pecorino romano cheese!

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SLJ6

Cooking Level: Expert

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Reviewed: Jan. 3, 2008

very good

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bellabirthing

Cooking Level: Expert

Home Town: Lewistown, Montana, USA

Living In: Belgrade, Montana, USA

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Reviewed: Jan. 2, 2008

Great soup that has a gourmet look and taste to it. I loved it the first time and then the 2nd time added rosemary. That was a BIG mistake! It tastes much better without it and I would suggest a 3rd can of beans.

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Mother of Four

Cooking Level: Intermediate

Living In: Springville, Utah, USA

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Reviewed: Dec. 18, 2007

This was so good! It freezes great! Perfect with a turkey sandwich.

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Megan

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Reviewed: Nov. 29, 2007

I love Tuscan White Bean soup. This recipe is a good base, however many of the suggested modifications should be considered. Chicken or vegetable broth, extra garlic, and extra thyme & rosemary. I prefer using broccoli over spinach for much more taste. As a final touch, three necessities: 1. Fresh Parsley! About a handful chopped. Really adds a fresh taste. 2. Good Extra Virgin Olive Oil. Stir in about a 1/4 cup at the very end. Can't make a decent italian soup without using a decent olive oil. 3. And finally, some freshly grated quality parmesan cheese on top. None of that store shelf canned stuff. Good cheese goes a long, long way.

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MMARRA6215

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Reviewed: Nov. 29, 2007

I love this soup! I didn't have white kidney beans, so I substituted garbanzo beans. Italian seasoning provided fabulous flavor and chopped tomato gave this recipe color! Whole wheat rotini pasta is the perfect filler. Thanks for sharing!

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Kim

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Reviewed: Nov. 13, 2007

Loved this recipe! I cooked off some chicken and used the broth instead of canned. I think adding some type of meat is needed or it would be very bland.

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teachme

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Reviewed: Oct. 31, 2007

Very good! I was looking for recipes that included spinach, and came across this one. I took some other reviewers' suggestions - doubled the garlic, added extra thyme and some rosemary. I also used an immersion blender to puree. I may try adding some cooked chicken next time, but this is definitely a keeper. Thanks for sharing!

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MELODYJO6

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Oct. 6, 2007

This was a good soup. I doubled the garlic and used celery seed in place of cerery because I didn't have any. I also used frozen chopped spinach. I used the immersion blender to semi-puree the soup and it worked very well...and I didn't have to clean the blender! Very healthy and pretty tasty.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Sep. 8, 2007

I thought this was delicious! I followed the advice from some of the reviews to replace the water with more broth and added a little extra beans. I also threw in some italian turkey sausage and used Great Northern beans because my store was out of white kidney beans. I thought it was healthy and delic!

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Pinky

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Reviewed: Feb. 15, 2007

This soup was great. I made it during a huge snow storm last night, and my fiance and I loved it. I made a few changes, I added more celery, more garlic, and more thyme, then followed the recipe as written. What an excellent way to warm a cold snowy evening. Thanks!

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LADYSAFFRON93

Cooking Level: Intermediate

Home Town: Stratford, Connecticut, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Jan. 24, 2007

Pretty good. I found it a little bland, even though I used the juice of half a lemon and zested the lemon rind as well. If I had to do it over, I would increase the garlic and thyme as well. I also used an entire bunch of fresh spinach, and it was WAY too much (and I love spinach)...I was getting whole mouthsful of nothing but spinach, so better to cut that in half. But tasty overall, and will make again with alterations.

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TBirdie_NYC

Living In: New York, New York, USA

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Reviewed: Jan. 22, 2007

Just made this one and added finely chopped leek to the onion, celery and garlic.The soup tastes great and just as some other reviewers suggested, it helps to add some fresh ground pepper along with the Parmesan when serving. Will make again.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Nov. 19, 2006

The thyme overpowered the soup.

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krossi1

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Reviewed: Nov. 3, 2006

Not bad cause its nutritious but bland.

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VIVNIDHI

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Reviewed: Sep. 26, 2006

I gave this recipe 2 stars because my husband liked it more than I did (I didn't care for it). I found the end result to be salty and too lemony and apart from that, the only flavour was the beans....I won't make this again.

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