Reviewed: May 16, 2012

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

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lovelysasha@gmail.com

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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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Nancy

Cooking Level: Intermediate

Home Town: Oak Lawn, Illinois, USA

Living In: Tinley Park, Illinois, USA

Reviewed: Jan. 9, 2012

Needs more broth as is. I would also add Italian sausage for my family since we enjoy that flavor.

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PAJAMAANGEL

Reviewed: Aug. 3, 2011

This was an amazing recipe, however there were a few things I changed to get it to this point: I did as others suggested and reversed amounts of tomato paste and broth, I also used red kidney beans and macaroni instead. Five Stars. A wonderful Flavor.

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Reviewer:

Christopher Kirk

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Banks, Oregon, USA

Reviewed: May 12, 2011

I made this just as written except I doubled the celery and left out the carrot. It was okay, but too bland--it mainly just tasted like tomato sauce. I would add more seasonings to it if I made it again and more vegetables.

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KKH3

Reviewed: Jan. 15, 2011

very, very, good. tweaked a little for my family. homemade chicken broth. (had in freezer). a can of tomato paste to replace tomato sauce (for a thicker consistency) and fresh basil.

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