Pensacola Minestrone Soup
Recipe: #44133
February 02, 2025
Categories: Cheese, Romano, Southern, One-Pot Meal, Sunday Dinner, more
"A Pensacola style Minestrone that is sure to please many!"
Original is 6-8 servings
Ingredients
Nutritional
- Serving Size: 1 (520.7 g)
- Calories 605.6
- Total Fat - 44.5 g
- Saturated Fat - 25.3 g
- Cholesterol - 104.1 mg
- Sodium - 583.6 mg
- Total Carbohydrate - 47.7 g
- Dietary Fiber - 9.7 g
- Sugars - 10.3 g
- Protein - 8.6 g
- Calcium - 154.7 mg
- Iron - 2.8 mg
- Vitamin C - 50.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the beans, peas and potatoes into a pot with the chicken stock and bring to a boil. Simmer for 30 minutes, or until potatoes are done. Divide beans, peas, potatoes and stock into 2 equal portions; purée 1 portion and recombine in soup pot.
Step 2
In a skillet over medium heat add olive oil and saute onions, carrots and celery until soft. Add garlic and cook for 2 minutes. Scrape into soup pot. Add in the red pepper flakes, collards and tomatoes, and simmer for 30 minutes. Add cauliflower and squashes; cook for 15 minutes. Add salt and pepper to taste. Garnish with grated Romano and drizzle with olive oil.
Step 3
Set the table, call in your company, break out the Pinot Grigio and a loaf crusty Italian bread and chow down.
Tips
No special items needed.
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