Reviewed: Sep. 5, 2007

I used the canned beans method and was very pleased with the outcome. I used a little extra sage and 8 oz. of pancetta instead of the 6 ounces called for, to jump up the flavor. I also used low sodium chicken broth since i had that already on hand (I don't think the extra couple of bucks would have been able to better this tasty soup). I paired it with some garlic sesame breadsticks i bought from Viviano's on The Hill. This makes for an easy, inexpensive, zestful dish i will be making all winter.

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2 users found this review helpful

Reviewer:

J. Pecoraro

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Reviewed: Oct. 24, 2000

I cut the recipe in half and used the canned beans to make this an easy soup. We loved it. However, I think I will add less salt. I also added uncooked pasta to the soup rather than cooking it separately. My husband and I thought it was great and it tasted even better the next day!

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19 users found this review helpful

Reviewer:

GEORGIA56

Reviewed: Feb. 2, 2004

Very tasty. Added a litle white wine (1/3 cup) with the pancetta and oilive oil and reduced. Will definetly make again.

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10 users found this review helpful

Reviewer:

SVUONO

Reviewed: Oct. 24, 2005

This was a great soup that my sweetie and I cooked. We used low sodium broth and less beans. Also added garlic and oregano. Bow-tie pasta and tortilinis put a nice spin on this soup. Thanks for the recipes and tips!

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Reviewer:

Layne

Reviewed: Dec. 15, 2005

Fabulous taste. Used 8 ounces of pancetta and reduced the olive oil. It still was a tad greasy and next time, I will reduce to just a few drops. Used one can of Great Northern beans and a Tuscan bean medley from Trader Joe's (also one can). Came together very quick and easy.

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2 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Apr. 4, 2006

Like others I add chopped carrot to this recipe for flavor and color. I also use an immersion blender to partially puree the soup after about 20 minutes of cooking - then I add the pasta to the mix so everything finishes cooking at the same time. I've made this several times over the past 2 months and it always disappears fast - my kids love it!

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16 users found this review helpful

Reviewer:

LYNNIEMILANO

Cooking Level: Intermediate

Home Town: Kensington, Maryland, USA

Living In: Milan, Lombardia, Italy

Reviewed: Oct. 16, 2006

For a crockpot version, soak beans overnight. Saute pancetta, onions, celery and sage in a frypan and deglaze with 1/3 cup of white wine and add everything into a crockpot and cook all day on low. Whole wheat pasta optional. (but makes a complete protein). Try adding fresh rosemary for a tuscan twist!

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32 users found this review helpful

Reviewer:

Sara

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: La Prairie, Quebec, Canada

Reviewed: Jun. 8, 2007

I love this soup. I make it once a month during the winter. I leave out the salt and even use low salt broth and it seems have more than enough flavor. Wonderful for a cold day.

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Reviewer:

brookeoz

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Collaroy, New South Wales, Australia

Reviewed: Sep. 22, 2007

This is a phenomenal recipe! I add just a tiche of fresh nutmeg just before serving. During the Fall, this is the recipe that I make big batches so I can freeze it.

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3 users found this review helpful

Reviewer:

Christopher

Reviewed: Apr. 10, 2008

This is soup was awesome! I didn't have any celery or any fresh sage and I only used about a tablespoon of olive oil to cook the bacon. I used all 4 cans of beans and about 8 oz. of pancetta. Oh and I would recomend the SMALL shells pasta. If you were to use the big ones they would absorb too much broth and then it would be soupy. I will make this soup again!

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4 users found this review helpful