Yield: Yields 16 cups.
This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.
You can store leftovers in the refrigerator for up to 2 days.
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I was unsure about the cinnamon stick however I was happy on the depth of flavor it gave the soup. I'm thinking I'll try no water next time. Did substitute pancetta!
The first time I made this I was underwhelmed. It seemed to be missing something. The second time I made it I added a sprig of thyme, a bay leaf and some red pepper flakes along with the garlic & rosemary. That seemed to perk it up. A good hearty soup.
Easy to make and very nice-tasting. A good soup overall, even if it did not completely blow me away.
This was an easy, yummy soup. I did use white beans instead of the chick peas because I had them on hand. The cinnamon gave it a really nice flavor, as did the bacon. Definitely a winner. I will make it again.
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