i gave this a lower review because I feel the recipe is seriously lacking. I have made soup almost identical to this and I have found that homemade chicken stock is the only way to go. bouillon just doesn't cut it. you need the real stuff. also, nowhere near enough garlic. I typically use 5 or 6 cloves.(my rule is that you can never have too much garlic, and its never proved me wrong) and more onion is not going to hurt either. I buy a medium/large onion and use the whole thing, or I get two small onions and use them both. and pancetta, while it sounds nice, is not necessary. I use a half pound of thick-cut peppered bacon, and cut it while partially frozen into small bits, and then cook at the same time as the onion and garlic. the kale should be torn, not cut. those ribs don't cook down easily. I would also recommend using red potatoes. they're starchier and don't break down quite as easily as baking potatoes.

Reviewed On: Oct. 23, 2009

first off, if anyone gave this recipe a bad review, they obviously messed something up. secondly, I have modified this recipe into my ultimate cookie, which I have guarded for going on 5 years now. this is a great recipe to start from. (hint: try substituting almond extract for vanilla extract)

Reviewed On: May 12, 2009