My husband and I loved this! I sauteed the vegetables in 2 tsp. olive oil before adding the liquid, to bring out more flavor. I cooked it longer than the recipe called for, approx. 2 hrs., again to deepen the flavor. After the first meal, the soup served as a base for Italian bean & pasta soup which we individualized (he doesn't like chickpeas). A little cooked shredded chicken went well with it also. An excellent, easy, healthy recipe! Thanks WW!