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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vlm1215

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Reviewed: Aug. 30, 2005

I make this all the time, we love it! I like to brown up some hot italian sausage to add to it just to give it some kick, but it's tasty without it too!

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DEXSMOM

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Reviewed: May 27, 2005

I used dried chickpeas which I soaked and cooked - I really dislike the texture of tinned beans and such - and I used water plus ca. 2 teaspoons of Vegeta seasoning mix rather than canned broth. I also about tripled the basil - next time I'll maybe add some oregano and paprika powder, possibly some chili as well. Unfortunately, our spice shelf is rather empty at the moment... Changed the method a little, too: Cooked the chickpeas, sautéed oinion and garlic in another saucepan, added tomatoes to the onion, added water, spices and cooked chickpeas, cooked the pasta and added that. This is a really yummy recipe!

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MlleCosette

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Reviewed: Aug. 17, 2003

Eh. This soup lacked some flavor, but it is easy. I highly recommend slicing the diced tomatoes into smaller pieces--otherwise, you have large tomatoes in your bowl that are hard to cut with a spoon. I'm not sure if I would make this again--maybe if I had the ingredients on hand, but I wouldn't go out of my way to make it.

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Ashley

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Reviewed: Aug. 4, 2003

I did not find this had much flavour. My friend is a vegetarian and she didn't find it flavourful either. We tried adding more herbs and seasoning but there was still something missing from this recipe. Would not make it again...

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DNYGARD

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 1, 2003

I added some sauted mushrooms and rosemary and increased some of the other herbs and spices. Overall, it was okay. I'm still looking for a better minestroni like soup.

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Reviewed: May 9, 2003

Quick and easy and tasty. This one is going to be a regular in my recipe rotation. The flavors are even better the next day.

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JL8MP31

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Reviewed: Mar. 18, 2003

This was excellent! Very easy, tasty and healthy. Even better the next day as leftovers at work! I will be making this again.

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DUFFLEPUD

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Reviewed: Mar. 15, 2003

Five stars for this healthy recipe. I added another can of chickpeas as well as rosemary. I used two cups of water instead of vegetable broth.

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schmerna

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2003

Great soup recipe. I did add 1 tsp. of oregano and I added squash and zucchini to the sauteing onion and garlic. My husband finished off the leftovers all by himself.

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SUPERTROPE

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Garbanzo Tomato Pasta Soup

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