Absolutely loved it.. A huge hit - but made the following alterations: added the following to soup while cooking: a dash of red pepper just to add slight "edge"; sea salt; 1 T lemon juice; 1/4 C half and half; 1 T butter; ham hock pieces sauteed in the olive oil first and cooked with soup then removed; 1/2 C fresh grated parmesean cheese, one head of pureed roasted garlic, smidge celery salt, onion powder and Beau Monde spice (a divine seasoning that includes a perfect combination of ground cloves, bay leaf, allspice, white and black pepper, cinnamon, nutmeg, mace, and last but not least - celery seed). Before serving I garnished soup with a sprinkling of paprika and dollop of light sour cream. Served with thin crispy slices of oven toasted garlic bread. Ridiculously wonderful, and surprisingly simple. (I bet it would be excellent if chilled to serve in the summer as well.) The additions obviously upped the calories, but made it positively gourmet. (ps - Cannellini beans are white kidney beans) A keeper recipe. Start to finish - about 1 hour. Thanks!