Very good! Made this for my fiance and I last night. It's beginning to cool off here in Chicago. Bowlfuls of steaming soup and warm bread hit the spot! Other than boiling my macaroni separately and adding s&p to taste, I followed Jackie's directions to the letter. I think I'll make a few changes next time, though. For starters, I could barely taste the beef. I'd either omit it alltogether (and make this a vegetarian dish) or add 1.5 to 2 times the amount called for, adjusting the amount of liquids to compensate. I think I'd also substitute white cannellini (i.e. Italian) beans for the dark kidneys I used this time (my fiance likes them better anyways). Oh, and if I were short on time, I'd just purchase a bag of coleslaw mix (cabbage only) instead of chopping a head of cabbage myself. It is cheaper to do the latter, however.... I wasn't sure if I was supposed to drain my cans of veggies or not, so I didn't (which worked out fine since it gave me more liquid for the broth). Served with a sprinkling of shredded Italian cheese blend and warm Cottage Dill Bread (S. Beavin), we had a very comforting meal. Since I have a TON leftover, I am freezing it for later. When reheated, I will either add water/bullion, beef broth or tomato sauce depending on whether I want a soup (with broth) or chili-like consistency. Thanks for sharing your recipe with us, Jackie :)
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