Reviewed: Mar. 25, 2012

Very easy and tasty. I made a few substitutions: veggie broth for chicken broth, red beans for kidney beans, ground thyme for fresh, egg noodles for shell pasta. I also added a couple teaspoons of salt, a few shakes of italian seasoning, the liquid from my canned tomatoes and two cups of water because there was hardly any liquid left after I added the noodles. My husband and kids wouldn't eat it because they have something against beans, but I shared it with my dad and step-mom and they both said it was very good. Thanks!

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Reviewer:

JennyA

Reviewed: Mar. 13, 2012

very good n healthy

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Reviewer:

JThurston

Cooking Level: Intermediate

Home Town: Dekalb, Illinois, USA

Living In: Missoula, Montana, USA

Reviewed: Mar. 4, 2012

Love this recipe for a hearty, filling soup on a cold day. I used mushroom stock instead of chicken stock to make it veg & doubled the amount of chopped, fresh spinach. I'll be making this again soon for sure.

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Jenm7

Reviewed: Feb. 28, 2012

We loved this soup! I didn't use canned beans because cooking dry beans taste so much better, imo. I also let it simmer for 40 minutes instead of 20. Will be making it many more times.

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Abby

Reviewed: Jan. 7, 2012

Made this ahead to have for lunch after Church. Will make homemade corrnbread to serve with it. It is a very colorful and beautiful dish and I like the quick cooking time and simple taste of it.

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taz120

Reviewed: Dec. 13, 2011

SO GOOD!! And cheap! I made a few changes. I didn't have any bell peppers and my husband's not a big fan anyway so I left those out. I used a can of cannellini beans for the beans, stewed whole tomatoes , a red onion, 2 cloves of elephant garlic and I wanted to up the protein so I cubed two chicken breasts and cooked them in the garlic and onions before adding the other ingredients. Then instead of broth I used 5 cups of water and 5 chicken bouillon cubes, I didn't have any fresh thyme so I used a heaping teaspoon of Italian seasoning. I also doubled the spinach and I used multigrain penne instead of seashell pasta because it's what I had on hand. FANTASTIC!! I could seriously eat this every week. It would be amazing with some rosemary focaccia bread.

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Love 2 bake!

Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

This is simple, delicious and filling. What more could you ask for? Definately making this again.

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Barb Snyder

Reviewed: Jun. 5, 2011

I made this tonight, and the aroma - oh, my! Very flavourful and just the right amount of everything. I'm so impressed that there was only 3.1 gms of total fat, 29gms of carbs and 0 cholesterol. I'm a type 2 diabetic and making this was not only fun, but added another solid winner to my faves! Thank you Robyn, for another great recipe!

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