Reviewed: Mar. 15, 2003

I added another can of undrained tomatoes plus two cups of water, basil and thyme. The soup tasted good and was very healthy.

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25 users found this review helpful

Reviewer:

schmerna

Cooking Level: Intermediate

Reviewed: Dec. 1, 2003

I made this pretty much as written, substituting orzo for the acini di pepe. It makes a very thick soup, very good for a quick pantry dinner. It could easily be thinned for a more "soup-like" meal.

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18 users found this review helpful

Reviewer:

BRYNNESUTTON

Reviewed: Jan. 16, 2004

A very appealing recipe that just didn't deliver. It was VERY thick. I had to keep adding water. More a paste than a soup. It also had no 'kick'. I think with garlic, onions, maybe more tomato, it could be better. As is, it could be used as a dip of some sort, but not as a soup.

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9 users found this review helpful

Reviewer:

SHELLOVERSEAS

Reviewed: Apr. 24, 2005

This was good, for those of us who like garbanzos, but was VERY thick. We used it as a sidedish, but not until I added a few dashes of hot sauce, another can of the diced tomatoes, and some italian herbs. I also tried it cold the next day thinking it might make an interesting summer side dish, but we didn't find it very appealing.

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6 users found this review helpful

Reviewer:

MTPURSE

Cooking Level: Intermediate

Reviewed: Dec. 10, 2006

Good flavor but this is not soup. I'd also say...puree all the garbanzo if you're wanting soup. I added 2 cups of water and doubled tomatoes * rosemary and it was still bone dry. Still a decent pantry ready recipe.

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1 user found this review helpful

Reviewer:

MEOW

Reviewed: May 2, 2007

Wicked good. Reminded me of SpaghettiOs, but tasty. Super thick, which is one reason I liked it so much. Dried rosemary works fine. We also used orzo instead of acini di pepe pasta.

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2 users found this review helpful

Reviewer:

vtdonut

Reviewed: Apr. 10, 2008

I thought this was a good recipe and would definitely make it again. I substituted basil, parsley, thyme for the rosemary(didn't have any) and added extra water. I also didn't go thru the trouble of using a blender to puree the beans, I simply mashed them up like you would for mashed potatoes. Once done I sprinkled parmesan cheese. Light and easy!

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5 users found this review helpful

Reviewer:

rebecca-l

Reviewed: Sep. 29, 2008

ADD LIQUID! Otherwise awesome! I loved loved loved this soup. However, after reading the reviews I added two extra cans of tomatoes and one can of chicken broth. Came out a nice thick soup consistency. I served with with lamb chops but it's definitely hardy enough to stand on it's own with some nice crusty bread. I used whole wheat small shells which is what I had on hand and it was great and also healthy! I also added roasted minced garlic and a few dashes of hot sauce. I will definitely make this again.

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12 users found this review helpful

Reviewer:

Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

Reviewed: Mar. 5, 2009

Great soup! I only had 1 can of beans, so it wasn't as thick as originally stated, but it was still yummy! I also tossed in some veggies (carrots, celery, yellow squash, & zucchini) that I needed get rid of, as well as some garlic. I love thick soups, so I definitely want to make this again with the extra can of beans to make it thicker! Rather than mashing 1/2 of the beans in a food processor, I just put my beans into a small Ziplock baggie & rolled my can of tomatoes over the bag until they were mashed. Very easy...and no cleanup!

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12 users found this review helpful

Reviewer:

braillegirl

Reviewed: May 16, 2009

Despite the positive reviews, I found it bland and uninteresting. I used a clove of garlic (blended with the garbanzos), dried rosemary, and omitted the pasta as I didn’t have anything appropriate on hand. I don’t think any of these changes made an important difference. I’ll probably use the rest as a pasta sauce, maybe adding some olives, or something to give it a stronger flavor.

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0 users found this review helpful