Ingredients
- 1 1/4 cups butter beans, fresh
- 1 1/4 cups black-eyed peas, fresh
- 2 potatoes, medium, diced
- 2 quarts chicken stock
- 2 tablespoons olive oil
- 2 onions, large, diced
- 2 carrots, medium, diced
- 2 celery stalks with leaves, diced
- 2 tablespoons garlic, chopped
- 1 teaspoon red pepper flakes
- 4 cups collard greens, chopped
- 2 tomatoes, vine-ripe, peeled, diced
- 1 cup cauliflower, chopped
- 2 yellow crook-neck squashes, medium, sliced
- Fresh-ground black pepper
- Kosher salt
- Grated Romano
- Extra-virgin olive oil, to drizzle
How to Make
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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.
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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.
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Step 3: Set the table, call in your company, break out the Pinot Grigio and a loaf crusty Italian bread and chow down.
We hope you enjoy this recipe!
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