Reviews 17

February 13, 2010
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By: dalidigger
A great white bean soup that remains familiar to me and our family. I boiled some water and soaked the beans for an hour for faster cooking.
December 02, 2009
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By: EatingWell User
Made this tonight addded extra carrots and garlic. Also used vegetable broth instead of water. You can put spicy chicken sausage in too for final 20 minutes. Finish with a little parmesan and more pepper. I will try with spinach next time. E. Harvey, Newbury, MA
September 28, 2009
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By: EatingWell User
Neat trick. I make the soup, when it's done, put a bag of fresh spinach in the pot. It wilts fast, looks pretty and taste great. Sandy, Jonesboro, AR
September 28, 2009
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By: EatingWell User
What is considered a serving of the soup @ 255 calories? Sounds very good. Glenda, Austin, TX
September 28, 2009
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By: EatingWell User
Bean soup was excellent! I used about 1/2 cup of stewed tomatoes as I had no frishe or tomato paste at the time. Super good... especially along with the Spinach salad. Many thanks. Anne Snyder, Halifax, NS
September 28, 2009
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By: EatingWell User
Great recipe. Patricia Great recipe. Patricia Strong, Weiser, ID
September 28, 2009
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By: EatingWell User
Bean soup, very similar to the one you propose, is part of the Mediterranean Diet. To save on fat/oil and avoid saute the onions, celery and carrots, use a pressure cooker. In 40 minutes flat your soup is ready! (Beans still need to be soaked overnight.) Gertie K., Athens, GR
September 28, 2009
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By: EatingWell User
I cannot wait to try this recipe. I love beans, they have so much fiber and other nutrients. THANK YOU SO MUCH FOR SHARING THIS RECIPE. I will go to this site looking for more great food ideas. Margaret Bingaman, Stevensville, MD
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