Reviewed: Mar. 31, 2012

Loved this. Very forgiving of substitutions. Will be adding it into my regular rotation of soups. P.S. Definitely add more liquid than what is called for.

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Reviewer:

SierraB6

Reviewed: Mar. 25, 2012

Actually, with some changes it is a 10 and I don't feel bad for making some changes and then rating it because the cook herself in her note suggested most of them. I used bulk sausage browned and crumbled instead of bacon, no nutmeg, canned diced tomatoes and a few squirts of tomato paste, basil and italian herbs. I served with fresh grated parmesan, a squeeze of lemon and some garlic croutons. Took me back to my grandmother's table on Sunday afternoon, she was from Naples, had 10 kids and over 40 grandkids and served a lot of beans and greens out of economic necessity. To me it is a gourmet treat.

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Reviewer:

covergirl

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Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Very flavorful and easy to cook.

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Reviewer:

Honey Bunny

Cooking Level: Expert

Reviewed: Jan. 5, 2012

This soup was great, however I had some left over sausage and bacon and collard greens and added those to this soup recipe. It turned out fantastic. I would make this soup again and make the same additions.

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Reviewer:

Carol

Cooking Level: Intermediate

Home Town: Ames, Iowa, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Nov. 4, 2011

Interesting to try, and certainly not a bad soup. I've made countless soups similar to this but the flavor of this was different, one that neither Hubs nor I were particularly fond of. Since it was the only ingredient I've never used before in soups, and since I didn't use the optional nutmeg or red pepper flakes, my guess is that it was the fresh sage that we didn't care for, that we thought gave this an odd flavor. Omit it (and maybe even the basil too) and this would be a far better soup.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 16, 2011

Loved it! didn't have the parmesan rind, but added some shredded just before serving.

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Reviewer:

earthmother61

Reviewed: Oct. 9, 2011

This was fantastic. I used bullion to make the chicken broth, and Asiago instead of Parmesan, but otherwise followed the recipe.

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Reviewer:

rarelytame

Reviewed: Sep. 21, 2011

We loved this.

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Reviewer:

margiebirds

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

Reviewed: Aug. 20, 2011

Very good soup, minimal effort!

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Reviewer:

Dave Sullivan

Reviewed: Aug. 19, 2011

I chose this recipe only because I had everything on hand and needing to be used with the exception of the Chard. Am I glad I did1 I did alter/add a few ingredients but I'm sure it would be fine stand alone. Increased the bacon to four slices and fried it by itself and then drained almost all the fat. Added a bit of EVO and sauteed the onion and extra garlic......can't have too much garlic. Increased the sun dried tomatoes to about 1/3 C. The Parmesan rind has to be the key to this recipe. I've seen it on TV but never tried it myself. It gave the soup a wonderful flavor. I think six cups broth is a little shy for soup, if you want it soupy maybe eight cups is better. I used four cups broth but the orzo I used was already cooked and leftover so you need to take that into account. I also increased the basil to about a 1/4C......we like fresh basil! We loved it and will make it again.

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