Reviewed: May 27, 2011

This is good but not a major wow, maybe a 4.5. This is what I'd called a savory sort of flavor - it is good but could still use a little something, perhaps a bit of white pepper. It's reasonably easy to make and good on a cold day. (Never mind the date - I made this a while ago. :-)) I've never bought pancetta before - very expensive. It almost seemed like a mild version of bacon, and once cooked in the soup I doubt I could tell the difference and bacon is less expensive. This did make just about 8 bowl-size servings for me.

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Reviewer:

Erimess

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Cooking Level: Intermediate

Reviewed: Mar. 16, 2010

I love this recipe! Pork and Sage go so well together. I used smoked ham because I felt it might be less fatty than the pancetta. Im sure its good regardless. I did add what carrots I had (two small), and I used two cans of canelli and one can of great northern beans as thats what I had. I did not use salt but added garlic salt instead. And half way through simmering I took about 3 cups of beans/onions, etc and blended to achieve a thicker soup. It wasnt thick enough so I simmered with the lid off for a bit. Holy Cow this is good soup!

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Reviewer:

ROSIE55

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Feb. 19, 2010

This recipe was delicious as written. I halved the recipe, but did add another cup of broth. It was slightly salty but I think had I used low sodium broth it would have fixed that problem. I have never used pancetta, and I was pleasantly surprised at the flavor.

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Reviewer:

TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Jan. 11, 2010

Wonderful-made my soup with dry bean after I soaked them overnight (and cooked the soup in the crockpot all day till the beans were soft.) Sauted the vegetables in the bacon fat instead of the olive oil-then drained the vegetables and added them to the beans in the crockpot-added the bacon to the top of the soup before serving. Cooked the pasta seperately and added before serving as well to avoid the pasta soaking up all the broth.

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Reviewer:

Tabble

Reviewed: Jan. 6, 2010

I used left over ham finely chopped and this was delicious! Thanks for the great recipe...

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Reviewer:

DKTRUM

Cooking Level: Intermediate

Home Town: Bloomingdale, New Jersey, USA

Living In: Forest, Virginia, USA

Reviewed: Nov. 18, 2009

4 stars because i modified slightly. Pancetta is expensive so i used a smoked cervelat salami, diced and fried instead. Great smokey/salty flavor, less expensive. It would be 5 stars if i followed exactly.

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Reviewer:

moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

Reviewed: Oct. 29, 2009

4 stars only because I didn't follow the recipe as written, but I like the version I made. I skipped the pasta and celery, and used regular yellow onion as that's all I had on hand. Instead I added diced red potatoes, carrots, and chicken (hubby needed more for dinner), and I only had half a can of chicken broth left, so I added water and the drippings from the baked chicken (20min on 400) and sea salt. WOW! We ate this wonderful dish with cornbread and followed up with a lowfat pear crisp. One of the best fall meals. This one is a keeper!

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