Minestrone with Crisp Parmesan Crumbs

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Delish. Huge hit with the crowd I made it for. Followed the advice of a previous reviewer and used canned cannellini beans...turned out fabulous! don't skip the herbed parmesan bread crumbs- def the best part! Also 6q of chicken stock is too much unless you want a really brothy soup. I used 4q and that was the perfect ratio of veggies/beans to liquid. A keeper for sure!

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This is a very good recipe, but has a few errors:

1 6 Q of stock is way too much. I suggest starting with 3.5Q and adding as needed

2 The parm crumbs brown is much less time than 20-25 min

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I love this recipe! Instead of the suggested beans, I use a can of cannelini beans, rinsed and drained. It's outstanding, freezes well, and is perfect on a rainy or snowy day. One pot give me dinner that night and 2 large containers to freeze and it tastes better a second time around. I serve it with my favorite store bought croutons on top and fresh shaved parmesan cheese. I recommend this recipe to everyone. Anything that starts with pancetta is just bound to be good!

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Although the soup was excellent (and improved with age the directions were erroneous in the addition of the tomatoes near the beginning. Any addition of salt, sugar (molases or acid (tomatoes will keep the beans from cooking. Consequently, the soup took almost five hours to cook. Just be sure to add the tomatoes after the beans have softened.

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This is a great recipe. I add the tomato juice along with the tomatoes.

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This recipe is really, really great. My two year old and nine month old both liked it! The croutons are excellent!

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Perfect on a cold winter's day. I had to let it simmer for about 2 1/2 hours before the beans became tender. The parmesan bread crumbs are out of this world and added a wonderful texture to the soup. We will definitely make this again.

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this soup is the best soup that i've had in a long while! I love tyler, he's talented and hot!!!