The secret to this amazingly hearty soup is a marrow bone. Marrow bones are available from your butcher very cheaply, sometimes even for free. If the bone is very large, ask your butcher to cut it in half for you, so it will fit into the pot comfortably. Serve this soup with a sprinkle of freshly grated Parmesan cheese.
Very good, tasty soup. My picky kids wouldn't eat it because of the tomato chunks and beans (they just had plain spaghetti - easy enough!), but my husband and I liked it. I had no prior experience with beef marrow bone and was a little skeptical, but it worked out well and added a nice flavor. The recipe doesn't say to remove the bone before serving the soup (or the bay leaves for that matter), but I did - personal preference. I also used dry herbs instead of fresh - might try fresh if I make this again. Overall, a nice, satisfying soup. - 13 Jul 2009 (Review from Allrecipes USA and Canada)
My family & friends loved this soup. Made it the day before and the beans & tomato had mixed in to thicken & flavour on the day we ate it. A very hearty rich delicious soup. Thanks. - 17 Oct 2011 (Review from Allrecipes USA and Canada)
added fresh mushrooms. Used entire small can of tomato paste and little more water. Large tbsp of condense beef bouillon. Used black beans intead of baked. Used one can diced tomatoes and 4 fresh romas. Added sriracha, little gator sauce, cayenne, white pepper, doubled worchestershire. Doubled pasta and used wheat spaghetti. This was a hit! - 18 Jun 2014 (Review from Allrecipes USA and Canada)