Reviewed: May 23, 2012

Very good. But use no salt beef brooth is better

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Reviewed: May 22, 2012

Seriously delicious. 5 stars for flavor, smart + easy process, and pretty presentation. I substituted chicken broth and added cooked brown rice...making the recipe flexible, too. Thanks for sharing!

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AngieMc6

Reviewed: May 19, 2012

Very good, very easy. I like to top it w/ a small amt. of shredded mozzarella when serving.

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barneybbarbie

Cooking Level: Intermediate

Reviewed: May 16, 2012

It was delicious and my family was impressed on how simple and tasty it was.Will definitely consider making it again.

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Shakti9

Cooking Level: Intermediate

Reviewed: May 15, 2012

Absolutely delicious! I'm a huge fan of homemade soup, but was getting tired of the same old vegetable, chicken noodle, and potato soups, so I was thrilled to come across this recipe. I only made a few small changes. Instead of the great northern beans, I added cubed potatoes (my hubby isn't a huge bean fan), I also added a small chopped onion, and I added half regular Italian sausage, and half spicy Italian sausage. It was SO amazingly good. I've added this recipe to my recipe box and will make it for years to come!

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JudieAnne

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Fort Myers, Florida, USA

Reviewed: May 14, 2012

Delicious as written. No need to add salt.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

Reviewed: May 14, 2012

So good and so easy!

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Tonedra

Reviewed: May 5, 2012

Amazing! Especially with fresh sausage from the butcher. I also cubed a couple yukon gold potatoes to add into the recipe. Yum! One alteration I enjoyed immsensely was using Kale instead of spinach the second time I made this....the kale added a bit more texture. I added it with the carrots in the first step, as kale can take a little while to soften a bit.

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kamilton

Reviewed: May 4, 2012

YUM! This recipe just screams out for CHOPPED CELERY and ONION sauteed gently in a 50/50 mix of a small amount of olive oil and butter, and THEN pour the oil into the soup. I used chick peas instead of the mentioned beans, and fresh chopped spinach. Make enough for leftovers!

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Mine Rat

Reviewed: May 1, 2012

Great recipe! Had to make a few substitutions based on what I had on hand. Used butter beans, added 2 squash cubed instead of zucchini, added about 1/3 cup of elbow noodles, a potato peeled and cubed and an extra can of diced Italian tomatoes and finally I only had 2 cans of broth so I added beef bullion granules and 2 cans of water to add enough liquid for all the starches. Did not add salt because of bullion. Super simple and delicious and a good use of veggies!! Loved it and will make again! Thanks!

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