Reviewed: Oct. 2, 2008

To those who say the recipe lacks flavor. I suggest the addition of grated parmesan or romano cheese. My family has made this type of macaroni and bean soup (Pasta Faggioli) for years and I can't imagine eating it without the cheese.

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tyranical jack


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Reviewed: Sep. 16, 2008

YUMMY! I added more cheese :)

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Christina


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Reviewed: Sep. 4, 2008

Best soup ever!!!!!!Thanks

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Mellie

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA Living In: Fairhope, Alabama, USA
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Reviewed: Sep. 3, 2008

Pretty good, a little bland, I'm not quite sure what is missing.

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Cordelia

	Cooking Level: Intermediate Home Town: Santa Cruz, California, USA Living In: Portland, Oregon, USA
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Reviewed: Jan. 20, 2008

Even using chicken broth instead of water the resulting soup seemed somewhat weak. I doubled the amount of garbanzos, added a little more pasta (which I had ready because of other reviews), added 3 tablespoons of tomato paste and at the last minute added a can of Italian Green Beans. This brought the flavor of this soup up quite nicely and was a hearty and satisfying meal. With these additions, my yield was 8 servings. Very good basic recipe.

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Emily Tisdale

	Cooking Level: Expert
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Reviewed: Jan. 8, 2008

This was very good and the kids even ate it. I did change the recipe slightly b/c I didn't have all ingredients on hand. I substituted crushed tomatoes for diced tomatoes and I used brown rice shells. Because I used rice pasta I cooked it according to package directions, rinsing in cold water when cooked THEN I heated the stock and added everything. I also added extra garlic and I must say this soup is better the next day! REally nice for cold days!

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CookingSherri

	Home Town: Thunder Bay, Ontario, Canada Living In: Fredericton, New Brunswick, Canada
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Reviewed: Nov. 18, 2007

Although this is not a very well written recipe...it is EXCELLENT, VERY tasty! If you like pasta, I would recommend doubling the amount of shells. Also, add some Italian Seasoning.

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BacisGirl


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Reviewed: Sep. 15, 2007

Very good. Does have a more mild flavor, but I let mine simmer for about half and hour to let the flavor come out. I also made mine with a full cup of pasta b/c I like a chunkier soup, and used Italian seasonings. Will definitely make again.

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Tiffany

	Cooking Level: Intermediate Home Town: Foley, Alabama, USA Living In: Springfield, Missouri, USA
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Reviewed: Aug. 20, 2007

I'm not vegetarian, so I used beef broth in place of vegetable broth. I also added some ground turkey and fresh basil, instead of the dried. Very tasty!

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Kelly


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Reviewed: Aug. 13, 2007

This was really missing something - it just didn't have much flavor. I really had to add alot to the recipe to make it tasty. I won't make this again.

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garagesalediva


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Reviewed: May 30, 2007

My husband loved this recipe. I used diced tomatoes with basil, oregano, and garlic in them. I also used an extra cup of chicken stock, not vegetable. This smells and tastes delicious, and it freezes well too.

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Crystal


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Reviewed: Apr. 18, 2007

I knew this soup would need to cook longer to bring out the flavors. I didn't bother to saute` the onion and garlic, I just put all except the beans and pasta into my slow cooker. I used 1 teaspoon of basil and added 1 teaspoon of oregano and just let it cook on low for most of the day. An hour before serving I added the beans, let the cooker heat back to simmer then the last 30 minutes I added the pasta. Much more flavorful.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Mar. 31, 2007

Great! This is a vegetarian soup that will please non-vegetarians. Mild but satisfying flavor. We used a can of "Italian style" diced tomatoes with basil and oregano. This worked well. I'd like to try it with diced celery for a little crunch.

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MPEPLIN


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Reviewed: Jan. 25, 2007

Very good and easy recipe. Used vegetable boullion cubes instead of vegetable broth. I didn't follow the proportions all that closely, but still ended up with a great-tasting meal.

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eraine


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Reviewed: Nov. 6, 2006

This was awesome. I hope I can replicate this. I had leftover chicken, beef, and lobster broth. (Majority Beef broth) I added more noodles (macaroni) and when done, I sprinkled some shredded colby cheese on top. For leftovers, I layered the containers with soup then cheese, soup and topped with cheese. Great and reminds me of minestrone.

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UVASPY

	Cooking Level: Intermediate Home Town: Chester, Virginia, USA Living In: Arlington, Virginia, USA
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Reviewed: Oct. 9, 2006

Pretty good! I added carrots, mushrooms and squash and it turned out great! Very easy and packages well to bring to work for lunch.

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MOLLYES

	Cooking Level: Intermediate Home Town: Silver Spring, Maryland, USA Living In: Baltimore, Maryland, USA
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Reviewed: Jan. 17, 2006

Easy to make, and delicious! I added some chili powder to it for a little extra kick.

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