This Italian-inspired bean and pasta soup is very filling and only needs a grating of Pecorino or Parmesan cheese and some crusty bread.
If you're looking for a vegan dish, just substitute vegetable stock for the chicken stock in this recipe.
really good, would make again! - 28 Jan 2010
Really easy to make and very tasty. - 05 Jan 2010
I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated. - 30 Dec 2003 (Review from Allrecipes US | Canada)