Reviewed: Apr. 27, 2005

INCREDIBLE!!! It doesn't get better than this! I used leftover (unsweetened) baked ham, chopped, & I added one can of sliced, stewed tomatoes. I also added a Parmesana Reggiana cheese rind. I ate this for every meal for 3 days! I loved it!

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Reviewer:

leahnwells

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

Reviewed: Mar. 13, 2005

Absolutely delicious and easy to make I love it!

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Reviewer:

EOESAU

Reviewed: Mar. 4, 2005

Delicious and easy

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Reviewer:

TBURKE2

Reviewed: Jan. 28, 2005

Wow, is this good! The only change I made was I used white beans in place of the red beans. I served it with fresh baked french bread to soak up all of that great sauce! Perfect on a cold rainy night!

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Reviewer:

KAIRBEAR

Reviewed: Jan. 25, 2005

Excellent recipe! The first time I made this soup I used prosciutto. The second time I made it, I substituted the prosciutto with ground beef. Equally as good, and much easier to brown ground beef than chop prosciutto! Very filling and completely satisfying. This soup met with rave reviews at my last party. Thanks to Kathy for submitting!

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Reviewer:

TSINKS

Reviewed: Dec. 23, 2004

Very good, I added spinach but won't do that again. The spinach made the leftovers less appealing.

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Reviewer:

JLYNNRN

Reviewed: Dec. 5, 2004

I would give this a mixed rating. I really liked it. It was a very hearty vegetable soup. My husband, on the other hand, said it was "adequate" but he didn't love it. Of course, I have a hard time getting him to eat his veggies. These are the substitutions I made. I used turkey bacon rather than prosciutto (my grocery was out of it). I used half tomato juice and half tomato puree. I added some broccoli and zucchini because I had some I needed to use up in my fridge. I used balsamic vinegar because I really love it. I added more cayenne than it called for. Next time I would use white beans rather than red.

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Reviewer:

AKSMALLEY

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

Living In: Louisville, Kentucky, USA

Reviewed: Dec. 3, 2004

This soup was good, but was kind of missing something until I added fresh parsley and, more importantly, a parmesan cheese rind. The rind made all of the difference--it really rounded out the flavors.

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Reviewer:

ROSENAMJ

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Nov. 22, 2004

Sorry, this was not a hit with my family or guest. I thought it was a pretty boring soup.

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Reviewer:

TCGAMGOLF

Reviewed: Nov. 13, 2004

When I first made this I was just learning to cook. I bought some ditalini because it looked neat, and then searched here and found this. Switched one serrano pepper sliced for the cayenne, because I like it spicy (in retrospect the cayenne is prolly better)

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