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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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!
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