The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 27, 2005
All you need to complete this recipe is a crusty loaf of bread and a good bottle of wine. I only used a handful of spinach.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 8, 2005
Really yummy & warming! We had to take a nap after eating this soup for lunch. I added some hot Italian sausage at the end of the cooking time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Dec. 29, 2004
I cooked the beans in a pressure cooker rather than using canned. I also used frozen spinach instead of fresh (too time consuming for me). Could have used a little extra thyme and a little salt. But all-in-all, I liked it. My husband thought there was too much spinach.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 1, 2004
Creamy and delicious but still low in fat! I love the tanginess the lemom adds. Will be making again soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 29, 2004
I messed this up and it was still really good. I will definitely make it again and do it right.
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Cooking Level: Beginning

Home Town: Milwaukee, Wisconsin, USA
Living In: Marquette, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 14, 2004
Really good soup! My Italian Mother-in-law approved! I added more garlic and next time will try the tomato suggestions. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 20, 2004
Just made it...pretty good. I sauteed the onion, celery (and handful of chopped carrot) in a little roasted garlic olive oil and because I didn't have fresh spinach, added frozen. It's tasty as is, but I might try around with a few more spices or turkey ham chunks for even more flavor.
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Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 16, 2004
Followed the recipe except omitted the water and used two cans of chicken broth. Added other reviewers recommended spices as well. At first I thought I liked this and then after subsequent tastes, I didn't. I think it needs something else -- like browned Italian sausage.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jan. 4, 2004
Delicious! Very hearty and filling. I took the advice of the previous reviewers and made the following changes: I added 1 can roasted garlic diced tomatos and 1 tbs. tomato paste, and used all broth instead of the water. I also used the suggestion to add fresh rosemary, which was a wonderful addition. My family loved it and I'm sure I'll be making it again! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Nov. 2, 2003
The only change I wanted to make with this recipe was to eliminate the water and use chicken stock. It made a rich base that was a quick rich hearty supper. Oh, and I used olive oil. Using a hand-held blender cut the prep and cleanup time. Just serve with hot bread and get ready for compliments!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Oct. 4, 2003
This is a delicious soup with the modifications I included, some of which were suggested by other reviewers. I soaked 1 cup of cannelini beans in water the night before and simmered the beans for about an hour until soft. I added the thyme to the vegetables as I was sauteing them in olive oil. If it's a good olive oil, the taste is hard to beat. I added 3 tsp. or chicken base along with the vegetables and a TB. of tomato paste. I used a hand blender to blend the soup and then added a handful of macaroni. I did not add any salt as there's a lot of salt in the chicken base. A very satisfying soup. Thanks for the contribution.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 4, 2003
Wonderful! The delicious flavor of an unhealthy cream based soup, but it's so good for you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 30, 2003
This recipe should specify WHITE kidney (cannelini) beans, otherwise there is the problem with the tough skins on the red variety that don't want to blend. The 5 stars I'm giving are based on these changes I made: add 1 can roasted garlic diced tomatos, 1 tbs. tomato paste, 1 tbs. chopped fresh rosemary, 1 tsp. dried rubbed sage, increase the garlic, and don't use the thyme. I also agree with another reviewer that another can of beans is needed, although I just cut back on 1 cup of the liquid instead. I used all broth instead of the water. This recipe as is inspired me to experiment, and I think the spinach is the best part. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Jul. 15, 2003
EXCELLENT ~~Soup!! Enjoyed by all; Added afew dashes of Worcestershire Sauce, that is all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Apr. 7, 2003
One of my favorites & my boyfriend's too. I've made this more times than I can count. Very quick to make; I use an immersion blender to puree the beans. I add at least one more can of beans, sometimes two.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Feb. 27, 2003
Very good! The only things I changed were, I added more garlic and 1 more can of beans to make a thicker consistancy. Very filling, perfect for a meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 11, 2002
This is a delicious soup. Having to blend the soup is a little time consuming and adds a lot more cleanup, but it's really worth it in taste. I left out the thyme and it was still very flavorful. It goes wonderfully with slightly stale white bread. Almost a meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 1, 2002
I was really happy with the flavor of this soup (substituted fake chicken stock as we're all veggies), but the texture was strange. I couldn't get my handy immersion blender to blend up the bean skin. So I finally had to strain the soup through a colander, which resulted in a wonderful smooth soup. Topped with mozzerella as we were out of parmesan. Crowd pleaser.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.32 star rating.
Reviewed: Sep. 19, 2001
Even though this soup has gotten nothing but great reviews I thought it was just O.K. It was flavorless. I would not make it again. There are much better recipes out there that are very similar.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.32 star rating.
Reviewed: Mar. 31, 2001
A delicious recipe. I do not own a blender; extracting the two cups of vegetables and mashing them into a paste with a fork worked well instead. I am a novice cook and this recipe yielded extremely tasty soup the first time. I was thinking of adding a little Worstershire next time. This would balance the hearty bean flavor with some tartness.
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