White Bean Soup with Pasta

This soup was so flavorful and delicious! My boyfriend and I loved it. I kept the pasta separate and that does help with the soggy noodle issues. Also I did not have canned tomatoes, so I cut up 2 large fresh tomatoes. I will be making this soup again!

I added a little more seasonings like onion powder and garlic powder. I used fresh diced tomatoes and not canned and it was absolutely delicious

Way too many canned tomatoes, and not nearly enough liquid. There was very little liquid to begin with, but when I reheated, it became a pasta dish instead. The flavor was good apart from all of that.

This is a home run! Totally healthy super-ingredients and taste like Olive Garden minestrone. I could eat this every day. Thanks!

Last time I checked chicken stock is not vegetarian. So why is this listed with your vegetarian dishes? At least make a note to use vegetable stock.

I really enjoyed this recipe and it was super easy to make. It’s a keeper for me. I did use fresh onion, carrots and celery instead of frozen. And I added a bit of extra Italian seasoning, maybe a little bit more broth, and plenty of Parmesan. Might add a second can of beans next time to increase the protein a bit.

We loved it! Even our five year old gobbled it up. I added half a pound of ground beef to make it a little heartier but that was just preference on that particular evening.

Definitely helps to cook the pasta separately and keep it out until just before serving as stated in the recipe. Also made leftovers yummier too since the pasta stayed al dente.

The soup is ok, but the amount of pasta in proportion to water does not make sense.