Black-Eyed Peas and Pancetta Minestrone
Black-Eyed Peas and Pancetta Minestrone
Servings Prep Time
6/8people 15minutes
Cook Time Passive Time
30minutes overnightsoaking
Servings Prep Time
6/8people 15minutes
Cook Time Passive Time
30minutes overnightsoaking
Ingredients
  • 2tbsp extra virgin olive oil
  • 1/2cup cubed pancetta
  • 1medium garlic clove
  • 1large Onionfinely chopped
  • 2stalks celeryfinely chopped
  • 4cups washed green spinach leaveskale, cabbage or swiss chard can be used
  • 1 1/2cups dried black-eyed peassoak overnight in water
  • 6cups chicken stockvegetable, beef can be used
  • 3sprigs parsleychopped
  • 1 bay leaf
Instructions
  1. 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.
  2. 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.
  3. 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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