Reviewed: Sep. 29, 2012

Alright, so I've had this in my recipe box for about six years, and figured it was a good time to try it out. I used cannellini beans, dried parsley, and pre-cut carrot "chips", as it's what was on hand. I omitted the salt (as always), added two extra celery stalks (I love celery), and used ketchup instead of tomato paste. I had the paste on hand, but it was a 12 ounce can. I wasn't going to open the can for 1 tablespoon required in this recipe. Oh, and I don't have thyme, so that wasn't included in this batch.

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Reviewer:

MBKRH

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Feb. 3, 2012

DELICIOUS!!!

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Reviewer:

Rasyeca

Reviewed: Jan. 6, 2012

This is a very good soup. I made some changes based on other reviews. I started with 3 c. of water and one bouillon cube. Then I added the onion, carrots, celery, diced tomatoes, 2 Tbs. of tomato paste, oregano, thyme, parsley and olive oil. I omitted the salt because of the bouillon. Once all the vegetables were soft, I added one can of drained and rinsed cannelloni beans (white kidney beans) and 1/2 cup of alphabet pasta. The result was a very hearty soup. I was full after just one bowl.

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Reviewer:

Corinne K.

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

Wow! This is incredible. Both in terms of ease and flavor. Love it!

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Reviewer:

Cookin'Internationally

Reviewed: Mar. 30, 2011

Delicious the first time around...even better after sitting over night. I used canned white kidney beans. Didn't have fresh parsley so I used dried. Other than those two changes, I made it according to the recipe. Served it over rice. I will definitely make it again...the same way I did this time.

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Reviewer:

CAMPPJPATTY

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

Reviewed: Mar. 30, 2011

Soup was excellent. I had a similar homemade soup in Greece that I've been trying to recreate. I used canned italian butterbeans since they seemed to be closest to the ones i had. It was great. I heated up some lavash and dipped it in the soup... excellent addition.

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Reviewer:

cveeninga

Reviewed: Jan. 27, 2011

Very good ! VERY easy to make. I used canned beans (which shortened the cooking time, and didn't take away from the taste of the soup). Best part is I had everything I needed for this soup in my house already! I like to chop the carrots so they are smaller pieces - makes it seem more hearty. Served with some pita this is a very nice meal. Another really great addition to this (although I guess it makes it less traditional) is a cinnamon stick, but try it by the recipe first.

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Reviewer:

nutMeg0287

Reviewed: Aug. 1, 2010

This soup is very yummy. I soaked up a pot of pinto beans and didnt know what to do with them so I looked up a bean soup and came across this. I added more spices, and tomatoes (due to being more beans than 1 cup) I also added shell pasta 8 mins left of the timer.

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Reviewer:

Cheryl Lynn

Reviewed: Jul. 12, 2010

Overall, I liked this very much. I would probably use less olive oil next time though. I'm sure it's blasphemy to say that given the taste it adds, but there was a greasy film in the bottom of the bowl due to the plentiful oil. But the bowls were emptied, so I know it was good!

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Reviewer:

CARANICOLE154

Cooking Level: Intermediate

Home Town: Jeffersonville, Indiana, USA

Living In: North Las Vegas, Nevada, USA

Reviewed: Mar. 3, 2010

I wish I could give this 4.5/5 stars! Its filling and warms you up on a cold day. I did have to increase the spices to suit my tastes but thats just a personal preference. Thanks for a great vegetarian soup!

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