Reviewed: Mar. 31, 2009

My hubby and I thought this was pretty good. I wasn't really that crazy about the sundried tomatoes in it. They have a sweet taste to them that we thought didn't really go with it. We both agreed that if we make this again that diced toms would work better. I did add a pretty large head of chopped kale about 20 minutes before it was done. Thanks for the post.

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Reviewer:

CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Mar. 19, 2009

Good basic, Italian bean stew recipe. I was surprised the directions didn't mention soaking the beans first, but perhaps it was assuming you'd know that. I soaked 16 oz. of mixed beans (pinto and gr. northern) overnight, and added a can of red kidney beans when I drained the beans in the AM. 10 c. of broth would have been too much for a stew; I used about 7 1/2 cups. I also added 1 med. chopped onion, 1 minced clove of garlic, some chopped fresh mushrooms, and 1/2 tsp. dried basil. Yummy with fresh Italian bread on the side!

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Reviewer:

Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: Feb. 3, 2009

This soup is wonderful and very easy! I used dry pinto beans and dry baby lima beans and soaked them 8 hrs. I threw the soaked beans, the sausage (I used chicken sausage), 3 chopped carrots, 2 chopped stalks of celery (for a little extra veggies), the sun dried tomatoes and chicken broth in a pot and cooked it. (I actually used my pressure cooker and it was done in 10 mins.) When it was done I added a can of kidney beans, drained. The flavor was amazing and I didn't add anything extra.

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