About this recipe: Plenty of vegetables, chickpeas or beans of your choice plus pasta.
My whole family loved this soup! I found that it was going to be a bit thick and did add 3 times the broth and I also threw in some brocolli at the last minute. The seasonings were perfect for a family who is not into hot spicy food, but it had a nice bite to it for flavor. I did omit the bacon as I did not have any but increased the ground beef to a pound and a half. We will definitely make this again! - 29 Apr 2007 (Review from Allrecipes US | Canada)
this makes a superb soup! i chopped up a heavy half pound of stew meat, used a sprinkle of ground cayenne pepper instead of red pepper flakes, added a cup of dark red kidney beans & substituted the spaghetti with medium shells, (don't stir in the pasta until you're ready to serve). the soup is very thick so i followed the suggestion of doubling the stock. one more note: i deliberately made this soup the day ahead to allow the flavors to mingle. sprinkle on a little grated parmesan or romano cheese & you're good to go! thanks for this terrific recipe, lindsay! - 09 Nov 2004 (Review from Allrecipes US | Canada)
I made this recipe tonight and it was excellent. A few variations: I put 1/2 can chickpeas and 1/2 can red kidney beans instead of the full can of chickpeas. I also used pasta shells instead of spaghetti. - 15 Oct 2004 (Review from Allrecipes US | Canada)