*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We used two 14.5 ounce cans of great northern beans rinsed well. We added the beans after the other ingredients had a chance to simmer. People are right about the olive oil; it may sound like a lot but use the full amount. This soup was easy to make and looked and smelled great while it cooked - we couldn't wait to eat it! It was delicious and was a hit at the family post-holiday potluck. Everyone wanted to try the "vegetarian soup" and there were no leftovers to bring home. We'll be making another batch within the week so that we can have more for ourselves.
I took the other reviewers' advice and added more spices. I was out of thyme so I sub-ed sage and ground cloves tossed in a little chopped garlic and an extra tablespoon of tomato paste. Everybody raved. Even my toddler loved it.
I love this stuff! All my favourite veggies olive and spices. WOW! If it was a person I could marry this!:P The parents loved it and I saved about half an hour using canned beans. I didn't have fresh parsley though so I used dried. Everyone: make this soup! it's a vegetarian/vegan's dream!
This was a great recipe! I often mess up recipes and this was foolproof. Not to mention it is cheap - carrots celery beans and spices I already have on hand? Count me in to eat this many more times. For the one reviewer who had to add bouillon cubes - I think if you didn't have good quality extra-virgin olive oil this wouldn't taste as nourishing. But it is a nice filling vegetable soup and cooks faster than you would think.
Delicious the first time around...even better after sitting over night. I used canned white kidney beans. Didn't have fresh parsley so I used dried. Other than those two changes I made it according to the recipe. Served it over rice. I will definitely make it again...the same way I did this time.
Followed the recipe exactly and it came out perfectly. The first night I had it as a soup which was good but the second night I let it thicken on the stove a bit more and served it over rice which was truly great. It makes a delicious hearty comfort food.
This is a very good soup. I made some changes based on other reviews. I started with 3 c. of water and one bouillon cube. Then I added the onion, carrots, celery, diced tomatoes, 2 Tbs. of tomato paste, oregano, thyme, parsley and olive oil. I omitted the salt because of the bouillon. Once all the vegetables were soft, I added one can of drained and rinsed cannelloni beans (white kidney beans) and 1/2 cup of alphabet pasta. The result was a very hearty soup. I was full after just one bowl.