Reviewed: Aug. 7, 2011

This was a really yummy and healthy tasting meal. We had a bunch of mushrooms to use up, so we added extra. We also used an olive tomato sauce, regular lettuce and served up the pasta and sauce separately, so it was the right amount of everything. We halved the recipe too. It was really great!

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Reviewer:

Carolina1999@comcast.net

Reviewed: May 12, 2008

I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.

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Reviewer:

SUNDROPFAIRY

Cooking Level: Professional

Home Town: Morrison, Illinois, USA

Living In: Manhattan, Illinois, USA

Reviewed: Feb. 8, 2007

This turned out nicely! I could not get escarole at the grocery so I used kale - it worked well. I chopped it up small. My husband is a vegan - I am always looking for yummy recipes for him! A+

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4 users found this review helpful