Reviewed: Apr. 7, 2009

healthy and hearty, Makes more than 4 servings. 6 or 8. kind if bland, needed lots of salt.

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Reviewer:

Michelle

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Nov. 23, 2008

I absolutely LOVE this recipe. I use Basil pesto instead of sundried tomato, and use more of it, add celery and use chicken broth instead of veggie. And right before eating, I squeezed in some fresh lemon juice. Oh--and i used sweet potatoes instead of regular. I love how this is FILLED with veggies and has tons of flavor from the pesto. I use fresh pesto from a local international foods deli.

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Reviewer:

ANONYMOUS_COOKER

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Reviewed: Apr. 9, 2008

This was alright at best. I really couldn't taste any of the tomato pesto, even after I doubled the suggested amount, what with the 6 1/2 cups water in which it was diluted. That seemed like a LOT for just four servings... maybe cut down on the water a couple cups. Another thing... there was way too much onion in it - good for flavor but they start to burn your tastebuds after eating so many. Maybe a half an onion for each batch would do better. I would give 3 1/2 since it really wasn't that bad, but that's not an option.

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Reviewer:

Kristen

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2007

Used all fat free/low sodium chicken broth with this and regular homemade pesto as I don't care for sundried tomatoes. This made a great lunch for me today and I thank you C. Berry!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Sep. 11, 2007

Absolutely delicious! I Cooked it exactly as described, and it tasted really good! Plus is really filling for the minimal amount of calories it contains, which is great because me and my dad are watching our weight. I think i would make a couple of changes though. I would use 1 less bouillon cube, and i would also cook it for 30 minutes instead of 35. Thanks for sharing.

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