Ingredients
- 2 tbsp extra virgin olive oil
- 1/2 cup cubed pancetta
- 1 medium garlic clove
- 1 large Onion finely chopped
- 2 stalks celery finely chopped
- 4 cups washed green spinach leaves kale, cabbage or swiss chard can be used
- 1 1/2 cups dried black-eyed peas soak overnight in water
- 6 cups chicken stock vegetable, beef can be used
- 3 sprigs parsley chopped
- 1 bay leaf
Servings: people
Instructions
- In a pot, heat 2 tablespoons of the oil. Add the pancetta, onion, celery, garlic and season with salt and pepper. Cook over moderate heat, until the vegetables are softened, 10 minutes.
- Add the soaked black-eyed peas and stock, bring to a boil. Add the parsley, bay leaf. Cover the pot and simmer over low heat until the black-eyed peas are tender, 25 minutes.
- Add the spinach or whatever green you are using and cook for 5 additional minutes. Discard the bay leaf. Season and serve.
Recipe Notes
Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well
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Ottimo, adoro il minestrone di fagioli!!