Pensacola Minestrone
Ingredients:
1 1/4 cups fresh butter beans
1 1/4 cups fresh black-eyed peas
2 medium potatoes, diced
2 quarts chicken stock
2 large onions, diced
2 medium carrots, diced
2 stalks celery with leaves, diced
2 tablespoons chopped garlic
1 teaspoon red pepper flakes
4 cups collard greens, chopped
2 vine-ripe tomatoes, peeled and diced
1 cup chopped cauliflower
2 medium-size yellow crook-neck squashes, sliced
Fresh-ground black pepper
Kosher salt
Grated Romano from Sweet Home Farm
Extra-virgin olive oil
1 bottle Russiz Superiore Pinot Grigio
Instructions:
Chuck 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.
In a dab of olive oil, sauté onions, carrots and celery until soft. Add garlic and cook for 2 minutes. Scrape into soup pot, pitch in 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. Set the table, call in your company, break out the Pinot Grigio and a loaf of Italian bread and chow down.