A delicious Italian pasta and bean recipe. Bacon is simmered with beans and penne in a seasoned tomato soup base. It's perfect when served with grated Parmesan and crusty bread.
excellent. I did make some changes though. I added half the garlic to begin with and leave it in there. I added 2 small carrots shredded, 2 celery stalks chopped small, 2 cans chunky tomato sauce with italian seasoning and 2 cans white beans. I double the spices and add only 2 cups of water. I don't ever add the pasta directly to the soup. I add it to each bowl as I am ready to serve because pasta will continue to cook in the soup and you will have mush. If you have left overs, they freeze well - without the pasta. - 03 Aug 2007 (Review from Allrecipes US | Canada)
this is really watery, you'd have to puree some beans to get any thickness to it. The flavour is really like canned soup with garlic (and I love garlic). - 13 Jan 2005 (Review from Allrecipes US | Canada)
your recipe was on the money. I'm a retired chef of 40 years & did much italian cuisine This is similar to the way I use to make it except I used fresh herbs, cut back on the garlic & used real chiken stock. For those that complained about it being to watery. It's suppose to be soupy. Great for dunking in french or italian bread. Excellent recipe. - 04 Jan 2012 (Review from Allrecipes US | Canada)