Minestra Maritata con Fagioli Bianchi (Italian Wedding Soup with White Beans)

This soup was a labor of love (I made my own breadcrumbs like it suggested) but so worth it. Fantastic!

Everyone loves that soup including my 2yr. Old picky granddaughter. I pulverized the fennel seeds because my family is finicky, substituted can for homemade Peruvian beans, used orzo and opted for Panko bread crumbs and a mix of spinach/cabbage and kale and about 2 additional cups of chicken broth… all of these were suggested substitutes except for the beans. My family has requested I make it again right away. Definite success!!! :)

I followed the directions exactly as written. This was very very bland. I ended up adding more garlic (garlic paste), oregano, parsley, and chili flakes. Which actually helped out and but not enough. I added chicken base to give the broth a fuller bodied flavor. Sadly, this soup fizzled, but it did have the nutrious veggies in it so we did eat it up, but will not retry again. Sorry but this is Not a Keeper.

This soup was absolutely delicious! I cheated and used frozen meatballs from Costco. I also used spinach instead of kale, but I froze several servings of it and I think kale would probably stand up to freezing better than spinach. I served it with Italian bread and had fruit for dessert. Will definitely make again!

I used kale, and followed the recipe as written. I rarely give 5 star ratings, but this soup was fantastic! the flavors all blended together in a way that was rich, yet nothing was overpowering. I didn't feel like I was "doing my duty" and eating my veggies as I sometimes do. This was just darn good soup! Looking forward to taking left overs for lunches. Only down side is that it took me closer to 2 hours from start to sit down time, and that is not practical for every day cooking. I'll definitely make it again on a day I don't have to work!

This was delicious! I didn’t add the wine, cabbage or the progresso soup. Added 4 extra cups of broth. And one extra can of beans. I like Kale so that’s what I used. Big hit. My husband devoured it and even pleased my Dad who is very picky.

This was so delicious! I made it exactly as written, except for the beans. I really love orzo so I used that (must be cooked separately and added to the serving bowl). I used those "super greens" you can get at the supermarket - a blend of spinach, chard and kale, and it was DELISH. I garnished with freshly shredded Romano, and holy cow! Absolutely wonderful soup. I made enough to freeze 6 portions for week lunches. Love It, thank you!

Soup that sustainsReally good and filling soup. Like to make a batch on Sunday and freeze individual containers for work week lunches.Pros: Delicious rich flavors. Meatballs come out very tasty and you can adjust veggies to your own liking Cons: A bit labor intensive

Yummy I saw this in a recent issue of the magazine and decided to try it. I'm so glad that I did. I used kale instead of the escarole because that was what they had at the market. Like another reviewer, I liked having the beans rather than the noodles. It seems healthier that way. It wasn't too salty like some other soups I've had recently. Don't leave out the fennel seeds. They are the key to those meatballs. I liked it so much, I actually had leftovers for breakfast this morning!