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 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!
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.