A good winter soup. I too, doubled the broth, tomato paste, rosemary, salt and pepper. If I were to make it again I would also double the beans. I had chicken breasts on hand which was just fine. I believe the suggestion to add red pepper flakes would also be good as it was a tad bland.
I added carrots and zucchini, also a tsp of sugar to cut acidity. My hubby won't eat this without a splash of balsamic vinegar, it does add that missing something. For a heartier soup double everything but the broth. This cooks quickly on stove top if you are out of time.
I followed the advice of others and basically doubled the entire recipe. I used chicken thighs and breasts. Doubled the tomato paste, onion, garlic, and beans. The beans do a nice job of thickening the broth. I am sure I will make this again but maybe with a bit less onion.
Well, call this a reality "using the ingredients I had on hand" story... I didn't have tomato paste in the cupboard, so closest things I did have were ketchup (used about 3 tb) and a fresh tomato (diced and threw in, about half a large one). Then I opened up what I thought was a can of white beans (wow, I do have that ingredient!) but it was actually a can of hominy! Oh well, this might work too, so I tossed that in. And a few small red potatoes cut up. It's cooking now, so we'll see how it turns out. I'm usually a stickler for following the recipe, but on this one I either got lazy, or more relaxed. Or both? Going to guess four stars.
Loved it! I used a 32oz box of organic free range low sodium chicken broth from Trader Joe's. I also doubled the salt, onion, tomato paste, beans, and used a fresh red bell pepper instead of roasted. Used 1.5 lbs of chicken thighs and NO rosemary (don't like the flavor). Kids ate it too! This amount fed a family of 5 with no leftovers.