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.
This is an excellent soup and now a regular at my house.
It helped us through the ice strom and four days without out electricity. We named it the "grill soup" after that.
This is a hearty, flavorful soup. The only change I made was using quinoa pasta to make it healthier and add a little more protein. I served this with the mini baguette recipe on here. Simply delish!
The cinnamon made this taste unbelievably good! And I love the chickpeas instead of other white beans. This is definitely a keeper and a favorite in my book.
This looks like a great northern Italian standard. Perhaps it should be titled Pasta e Cecci as it uses chickpeas and not fagioli. However, using either chickpeas, cecci or beans fagioli the recipe is the same and both are excellent.
Perfect on a cold day. Good comfort food.