Tuscan-style Field Peas and Greens

by Chef

Serves: 4-6


2 teaspoons pure olive oil
2 teaspoons extra virgin olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
3 medium-sized vine-ripe tomatoes, peeled and diced 1 pound fresh baby lima or butter beans
3 cups chicken or vegetable broth
1?2 cup ditalini pasta
3 cups trimmed, bite-size cut greens or baby spinach 1?2 teaspoon small-chopped fresh rosemary
Kosher salt, to taste
Freshly cracked black pepper, to taste
Dashes of hot sauce
1?4 pound fresh-grated parmesan cheese


Place a Dutch oven or large heavy-bottomed skillet over medium heat and add the pure olive oil, shallots, and garlic. Stir for 1 minute, and then add tomatoes, beans and broth. Increase heat and bring to a boil. Add pasta and simmer for 10 minutes. If soup seems too thick for your liking, add a bit more broth or water. Add greens and rosemary, and simmer another 10 minutes. Taste, and adjust seasoning with salt, pepper, and hot sauce. Serve each portion with freshly grated parmesan and drizzle with extra virgin olive oil.