When I made this soup, I did make changes to the recipe after I read the reviews. I only added 3 cups of water, I only used 1/2 teaspoon of the Italian seasoning (which still added plenty of seasoning to the soup), I didn't add any salt, but I did end up adding 3-1/2 teaspoons of chicken bouillon granules (which gave the soup more flavor), plus I only added a 1/4 teaspoon of the black pepper. I did add another diced carrot to the soup, and I also added another can of cannellini beans (which I drained and mashed them with a potato masher), and then added them just before I simmered the soup. Because I mashed the additional can of beans, I didn't purée any of the soup in a blender. And because I did decrease the amount of water, and added 4 large cloves of minced garlic, you could definitely taste and smell the garlic, but since we're garlic lovers, we enjoyed it's added flavor to the soup. I skipped drizzling olive oil onto the soup, as well as the parmesan cheese and spinach. This was a delicious soup, and I served it along with egg salad sandwiches during Lent.
A little salty but totally delicious. I used my stick blender and gave it a few whizzes. Next time (and that will be verrrry soon) I will use half the salt and add a little bit of white pepper. Thanks for the keeper!
This was OK, but not really what I expected. Perhaps less water or more beans would give the creamy texture I was hoping for. The spices were a great compliment. MERP'd for My 3 Chefs.