Very tasty ! We are trying to eat healthier since my husband was diagnosed with digestive disease. Sometimes it is hard to find dishes that are flavorful but low fat and low residue. This recipe fits the bill. All the flavors blend nicely. I used fat free chicken stock as the base, otherwise followed the recipe. This one is a keeper. Thanks for posting.
This has quickly become a favorite in our house. I've made it three times -- first, just as written, thereafter using it as a base but adding meats. It's wonderful as written (I agree with those who've said keeping to the low end of the water amount works best) -- warm and herby and delicious. The DH loves it -- and he normally hates anything with squash! The second time I made it I added some diced turkey breast that I had, and that worked wonderfully. The third time, I added some mild lowfat summer sausage, and that worked well, too -- though I think a spicy sausage might not be as successful.
By accident I made this as a soup and just upped the veggie stock content and it was absolutely great as a maindish soup for lunch while on a diet. The quantities was easily enough for 8 servings.
This was very good, yesterday and today. Even my husband liked it. I only used 2 cups of water and that was perfect for me (although 3 would have probably been okay too). I served it with a slice of sourdough french bread. This is a great summertime meal! It will definitely be back for us. Thanks!
Made this pretty much as written, except I used pink beans and omitted the mushrooms altogether as I don't eat them. Added 3 cups of water and simmered for 30 minutes (mostly to cook off some of the water). I don't recommend adding more water than that, even if you include the mushrooms. The herbs smelled absolutely wonderful as it simmered and it tasted just as good! Excellent combination of savory herbs. Very low calorie too:D Looking forward to finishing up the leftovers for lunch today! Thanks Adso.