This was awesome! It tastes very much like Italian soups I have had in restaurants. I did make a few changes. Like others commented, I used the whole can of chickpeas. I think it's odd that this recipe calls for a 7oz can when I have only ever seen 14oz. It adds about 30-40 cals and a bit of fat per serving if you go for a whole 14oz can.
I also subbed 3 tbsp better than boullion vegetarian chicken base with 8 cups boiling water for the broth/water. It was pretty salty, but I like a lot of salt in my food.
Side note: The new comment system and log-in is nice, but the tip to "pretend you're on the debate team and make your point" is kind of silly. If I were on the debate team, I would argue that this tip seems to suggest commenters wouldn't be helpful without prompting, while I have always found the comments on this site to be generally helpful. :)
Pros: quick, easy, high protein
Cons: slightly salty, weird portions