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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Love this soup. I use it often in winter as it is substantial and tasty but still calorie friendly.
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!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?