Reviewed: Mar. 22, 2013

Great basic recipe. I switched ou things based on what I had but it was have been great as is.

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CHRISTINE5014

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Reviewed: Mar. 11, 2013

I love this recipe and make it regularly (but I use veg broth for chicken broth). This time I didn't have any carrots or celery so I substituted zucchini and broccoli and it was still delicious. I like the strong tomato flavor. I will make it again and may incorporate even more veggies!

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c3veggies

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Hudson, Ohio, USA

Reviewed: Feb. 26, 2013

I made this last week & the entire family loved it--even the kids. The only thing I did differently was substitute Tomato Basil Prego for the tomato sauce & dried basil. We had it with garlic bread sticks & every last drop was eaten. Making it again tonight.

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HilNic

Reviewed: Jun. 13, 2012

I tried this for the first time tonight and it was a hit! Like I always do, I took into consideration some of the suggestions of others and I added a hair more broth and only 1 can of tomato sauce to get that thinner consistancy. Added 4 garlic cloves for flavor and followed everything else exactly. Served it with Ceasar Salad. Awesome! I plan on making this some weekend with friends for soup, salad and I will add some bread and wine! Excellant healthy meal! :) Thanks for Sharing! UPDATE: I added mushrooms and used mini shells...still delish!

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Britter4

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Muncy, Pennsylvania, USA

Reviewed: May 16, 2012

Not the greatest recipe. It came out too thick and sausy.

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lovelysasha@gmail.com

Reviewed: Mar. 31, 2012

Easy recipe, and excellent, almost like Grandmas!

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Dominic

Cooking Level: Intermediate

Living In: New Bedford, Pennsylvania, USA

Reviewed: Mar. 27, 2012

Made this dish & must say was MOST EXCELLENT - I did, however, make a big enough pot & found that the ingredients listed here were a bit shy of a big pot of soup - so kinda tweeked recipe here & there where I needed to & gotta say - my husband, father-in-law & I absolutely positive loved it :) Thank you for this wonderful recipe & we all give it 5 stars...... :)

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sherry

Reviewed: Jan. 21, 2012

This was great for dinner on a cold rainy winter night! I only gave it 4 stars because I thought it might not be quite as filling since the original recipe didn't call for any meat. I browned some crumbled Italian Sausage separately and added that to make it more substantial. I also used about 32 oz of chicken stock that I had frozen from before, and added 4 of the small cans of spicy V8 and 1 can of tomato paste. I did have to add a little cornstarch to thicken a little - but if I'd let it simmer longer it probably would have cooked down. BUT - overall, it was fantastic. Served in big bowls with crusty french bread to dip into the broth. Making me want to go get a bowl right now after writing this review!

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Nugyar

Reviewed: Jan. 16, 2012

Delicious with some changes. Used equal amounts tomato sauce & chicken broth; pureed some of the cannellini beans to thicken broth; used 1-2 garlic cloves, half a diced onion, 1-2 tablespoons of fresh basil chopped. Cooked the ditalini pasta in a separate pan, drained & added cooked pasta at the end. Topped fagioli with shaved parmesan cheese & served with garlice bread.

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