About this recipe: This is a simple soup that is perfect for a midweek supper. It's a great way to get your greens as it's packed with spinach. Use vegetable stock instead of chicken stock to make it a vegetarian feast.
This is an incredibly delicious and hearty soup (one I make often), especially considering its ease in preparation and its simplicity. I do love baby spinach but I love Swiss Chard even better, so I chose to use that instead, including the ribs, which I sliced like celery and simmered in the soup for ten minutes before adding the chopped leaves and the beans. On this occasion I also cooked the ditalini separately so I could control how much Hubs and I each put in our bowls. I also added some cooked chicken, a chopped, red-ripe tomato and finished each serving with freshly grated Parmigiano-Reggiano. This soup is one of the best comfort foods I know. - 05 Sep 2011 (Review from Allrecipes US | Canada)
This recipe, despite its name, is the best "pasta e fagioli" on this site. I reduced the broth by about 1/4 because I like soups that are a bit thicker. It tastes okay as is if served w/ a generous topping of grated parmesan cheese. Without the cheese, it's a bit lacking in depth of flavor. By adding ~1 tsp. of lemon juice and a small pinch of chipotle pepper powder (to give a smoky flavor) I gave it enough flavor to stand on its own w/o the cheese. Anyhow, thank you, Lisa, for giving me the right proportions of ingredients for a real "pasta e fagioli". I really enjoyed it. - 06 Jan 2011 (Review from Allrecipes US | Canada)
This is a great soup! I used chicken stock instead of broth and I also added about six sprigs of fresh thyme (leaves only), juice from 1/2 a fresh lemon and a few dashes of McCormick "italian herbs" seasoning. I also added grated parmesean cheese and a little EVOO (extra virgin olive oil) to each individual serving - the EVOO & parm added to the presentation and the flavor was great. My hubby loved it and said this should be a keeper!! The leftovers tasted even better the next day. Yum! - 13 Jan 2008 (Review from Allrecipes US | Canada)