I made this wonderful soup on a bitter cold day in January. It's fabulous, easy to make, and absolutely delicious--chock full of wholesome goodness. I substituted white northern beans (since it was what I had on hand) and used fire roasted diced tomatoes. I used small white shells (since it was the pasta that I had on hand). I added 1 tsp. sea salt and 1/2 tsp. coarse ground black pepper. I also threw in a large handful of baby spinach leaves. I definitely will make this again. My hats off to the Chef. :) Yum, yum!!