There were pretty good. They ended up being kind of bland without garnishes like sour cream and tomatoes and lots of cheese. Will make again, but will def use a lot more seasoning. Great starting point! Thanks!

This was fantastic. I made a couple of alterations, but nothing too insane. I did not have chicken stock, so I used beef boullion and it gave it a really nice richness. I added a lot more of the dry white wine and doubled the seasoning. I used turnip greens instead of the swiss chard and their mild bitterness added a very subtle note. And I doubled all of the veggies and added a whole bag of barley, and it came out ridiculously delicious. This is a winner!

OMG! This was SOOO delicious! I thought the balsamic would be over powering and really come through, but all of the flavors blended so well together that it was just MAGIC! The only thing I did differently is cooked it for much longer on low heat and added flour to the sauce to thicken it up. I tripled the garlic, added more balsamic, added 4 bay leaves and just eye balled the thyme. It was INCREDIBLE! I am going to be making this a staple in my repertoire.

YUMMY! This was very very good. I did change a bunch of stuff tho, but it was still incredible. I didn't brown the meat because i figured it would become overcooked since it was going to cook for 10 hours. I covered it in the flour and pepper and put it in the bottom. I didn't have red wine so i used cherry wine, and i just added basil, oregano,cumin,white pepper, and this complete seasoning instead of the standard italian seasoning. I also added potatoes, sugar snap peas, leeks, capers, and a can of diced garlic and basil tomatoes w/the sauce. I threw in some chorizo sausage and added some lemon juice to give it some acidity. It was INCREDIBLE! We absolutely could not get enough! def a staple in this kitchen from now on.

This was SO good! I'm rating it 5 stars because the overall flavor ended up incredible. We both gobbled it up. I did edit the recipe: I ended up dicing and keeping the bacon inside the recipe. I had some chorizo (Spanish sausage) just laying around so I threw that in too. I tripled the garlic, and threw in a can of garlic and basil tomatoes with the liquid. I skipped the cornstarch and the cold water and added two tablespoons of flour instead. I added a couple more orange peels and threw in a sprinkling of basil and white pepper. I put in a whole can of chopped olives and used sugar snap peas since we love the crunch. I didn't use the pickled onions and just threw them in raw. I actually cooked everything together for about 1h 45 mins and added the peas in for 10 minutes at the end to preserve the crunch. It came out UNBELIEVABLE! Hope this helps someone!

I did not care for this. It had absolutely no flavor whatsoever. Everything was just bland,. We had to add cream, an additional tomato, double the seasoning, add red wine, and double the garlic.

I've been looking for a soup that tasted like this amazing soup I had in an upscale restaurant and this one was pretty close! I would have to say there were a couple of things that need tweaking, just to give it that delicate edge. First off, WAAY more sherry! The garlic and the sherry are so perfect together, but the standard amount needs to be doubled to really taste the sweetness of the garlic. I roasted the garlic in tin foil, with a quite a bit more of the olive oil than suggested; it gave the oil such a nice flavor that we used it as an appetizer! Less onion and more cream, the onion gave some of the edge back to the garlic that was unnecessary. Overall though, very tasty!

This recipe is great! I must admit i'm not a huge bean salad person, but this is changing my mind. I ommitted the dill and used normal onions andg garlic which i sauteed. I also added pinapple and black beans. The pineapple made the garbanzo beans pop really well! This is most definietly a family favorite from now on.