Ontario Bean Soup With Basil

This was so yummy! Makes a lot of soup, so I think we will be having it again tomorrow which is fine by me. I used 1 Tbsp canola oil in place of the butter and vegetarian chicken stock (McKays chicken seasoning mixed with water) to cut out a lot of saturated fat and remove the cholesterol. I also only used the equivelent of 1 can of each of the beans, because I wanted it to be more soupy. This turned out so delicious and very healthy! Thanks Marlitt! Made for ZWT4 Zingo - Los Jefes de la Cocina!

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I used 2 cans of navy beans. Will use 3 cans next time. I used a bit more macaroni and will use even more next time. I didn't add peas. Very good. Thank you.

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Good and hearty. Took waaaayyy longer than 35 minutes. I think it was about 1 1/2 hours. Great with some bread.

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We loved this soup. It is very filling and makes tons. Even my picky 15 year old son loved it and ate 5 bowls. I left out the basil and had to use corn in place of the peas. I also used Aylmer Accents for the tomatoes. This is so healthy and full of flavour. Thanks for the recipe.

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This was a very tasty and hearty soup. All we needed was a bit of bread for dipping and it was a complete meal for us tonight. I used low fat cooking spray instead of the butter and I skipped the cheese to make this a very low fat meal. I used one can of borlotti beans and one can of cannellini beans (white kidney by another name) and that worked really well with all the other veggies. Made for Zaar Star Tag.

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Delicious soup, a meal in a bowl! I used a combination of butter and olive oil instead of all butter, a can of diced tomatoes, fresh yellow beans from my garden, frozen peas, and rinsed the Romano and kidney beans before adding, and small shell pasta. I didn't have Romano cheese so I sprinkled top of each serving with additional fresh chopped parsley and Parmesan cheese. Romano cheese is on my shopping list because I will definitely be making this soup again.

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Excellent soup! It has great flavour. I did only use 1 can of each kind of bean and didn't have excess broth. I will add more broth to the leftovers. I used yellow beans from my garden in place of the French style green beans. I didn't have Romano cheese on hand but grated Parm. did the trick and tasted really nice. I will be making this one often. Thanks for sharing your recipe.

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Great soup thanks! I am growing basil in a flower pot on my patio so I cut a fresh leaf and added to each serving to add a little extra flavor. I highly recommend this if you have fresh basil. I like a little extra salt and black pepper with a dash of hot sauce to top it off.

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Delicious and healthy! I used half the beans, fresh tomatoes and dittalini instead of shells. A lovely bowl of soup, which, like Enjolinfam, I made a bit healthier by using some olive oil instad of all butter and homemade salt free low fat stock. Thanks, Marlitt!

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I love this soup. It is so good. I had to use fava beans and chick peas and since I was out of French style green beans I used regular green and yellow beans.The only pasta shapes I had were alphabet and rotini so rotini was used. Thanks for posting. Made for ZWT4 Zingo.

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My family really enjoys soup as well and this one is wonderful. It is full of wonderful vegetables that we like a lot. I used a sweet Vidalia onion, Yukon gold potatoes, in addition to some fresh chopped oregano and fresh flat-leaf parsley. I also used a combination of Romano, Parmesan and Asiago cheeses. This is wonderful. I made it as part of ZWT4 Zingo Bonus pics for the Tastebud Tickling Travellers.

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