Tuscan-Style Gulf Coast Butter Beans and Greens
- 4
Ingredients:
2 teaspoons pure olive oil
2 teaspoons extra virgin olive oil
2 garlic cloves, finely minced
2 shallots, finely diced
3-4 cups chicken or vegetable broth (to your liking)
3 medium-size vine-ripe tomatoes, peeled and diced
1 pound fresh baby lima or butter beans (or favorite seasonal bean)
½ cup ditalini pasta
½ teaspoon fresh rosemary, chopped
3-4 cups local mustard greens (or baby spinach), cleaned, trimmed, sliced bite size
¼ pound fresh grated Parmesan cheese
To taste: fresh-cracked black pepper
1 dash hot sauce
Instructions:
In a large saucepan, sauté the shallots and garlic in the pure olive oil. Add broth, tomatoes, beans, and rosemary to pot. Bring to a boil. Add pasta and cook 12 minutes. If the soup seems too thick for your liking, add a bit more broth. Add cut greens to soup, and then cook until wilted. Season with fresh-cracked black pepper and hot sauce. Serve each portion generously with freshly grated Parmesan and drizzle with extra virgin olive oil.