Delicious!!! My only changes were to use white beans instead of kidney beans which I don't like and added some zucchini. I love it and make a double batch so we have plenty of leftovers. I serve it with some crusty french bread and it's a filling meal which is a favorite in my house. Thanks for the great recipe.

This soup was very pretty but was lacking in flavor on its own. I only made minor alterations (vegetable stock instead of chicken, since I'm veg, and ditalini instead of sea shell pasta.) If I make this again, it will have more garlic, more thyme (maybe dried would work better in this case?), more spinach and less pasta. Also, I had to add another cup of stock otherwise it would have been thick stew instead of soup.

Very good!

This was a good base soup to start with but was a little bland. I used green pepper instead of red (didn't have) and ditalini instead of sea shell. I added dash of cayenne pepper, crushed italian seasonings and some cooked sausage. Next time I will try fresh spinach.

Doubled the recipe except for the pasta. Measured everything except the tomatoes (used two cans stewed) and the spinach (used one ten-ounce box). Might be good without the pasta. Had way too much for me. I added one carton of beef broth and one fifteen-ounce can of tomato sauce. OK, but I probably won't make again. If I did, I would add carrots and not add pasta.

My toddler says this is yummy and the rest of the family seems to agree. I used green pepper instead of red and was out of onion. I also reduced the liquid content and served with cheese.

What a simple, delicious recipe! I was generous with the fresh thyme, and the soup did not last very long in our house.

This recipe was so good and so easy. I used 1/2 tsp. thyme in place of the fresh that I didn't have, and it was just right. I will add a little less pasta next time, probably 1/2 cup as it just soaks up all the broth. But excellent flavor.

I made this recipe for the first time at work for my co-workers, 8 of us. I made a double recipe and there were no leftovers. I was a little nervous about trying it out like that, but they all agreed that it is a keeper! I used low sodium chicken broth, so we could have plenty of grated cheese with it.

This recipe has become a staple for my lunches. I double the recipe and freeze individual portions to take to work for lunch everyday. It freezes well and tastes just as good when reheated. I ususally add alot more thyme then it calls for - usually 10-12 stripped sprigs. I find it adds a really nice flavour to the soup base. Also, I add the liquid from the canned tomatoes to thicken the broth and add some colour. I usually add equal parts of both red and green pepper, alot of garlic, and I use canned kidney beans instead of uncooked.

Super tasty and healthy! I didn't have time to soak the beans so I used a can of kidney beans, so that (unfortunately) added some sodium. Also added extra pasta shells. Very hearty and flavorful!

I am not normally a bean soup person, my family is, but not me. Well....this smelled and looked so good when I was makikng it that I had to try some. What a nice recipe! It is wonderful and healthy and great tasting. I cheated and used canned, drained kidney beans but otherwise followed everything to a T!

A big hit with the entire family. My husband rated it a definite "keeper." Thanks for sharing!

3 out of 4 of my kids loved this soup. It was very easy to make, yet tasty and classy. Thanks for the wonderful recipe.