Minestrone with Black-Eyed Peas and Kidney Beans Recipe

Name: Minestrone with Black-Eyed Peas and Kidney Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 ounces pancetta, finely diced; 1 large onion, finely chopped; 2 celery ribs, thinly sliced; 4 garlic cloves, thinly sliced; 1 leekwhite and tender green parts thinly sliced, 1 dark top reserved; Salt and freshly ground pepper; 1/2 pound Savoy or other green cabbage, coarsely shredded; One 14-ounce can diced tomatoes; 1 cup dried black-eyed peas; 2 quarts water; 3 parsley sprigs; 1 bay leaf; 3 thyme sprigs; One 15-ounce can red kidney beans, drained and rinsed; 2 ounces penne; 1/2 cup shredded basil; 1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese

Servings: persons

3 tablespoons extra-virgin olive oil
2 ounces pancetta, finely diced
1 large onion, finely chopped
2 celery ribs, thinly sliced
4 garlic cloves, thinly sliced
1 leekwhite and tender green parts thinly sliced, 1 dark top reserved
Salt and freshly ground pepper
1/2 pound Savoy or other green cabbage, coarsely shredded
One 14-ounce can diced tomatoes
1 cup dried black-eyed peas
2 quarts water
3 parsley sprigs
1 bay leaf
3 thyme sprigs
One 15-ounce can red kidney beans, drained and rinsed
2 ounces penne
1/2 cup shredded basil
1/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese

1
In a pot, heat 2 tablespoons of the oil.
2
Add the pancetta, onion, celery, garlic and sliced leek and season with salt and pepper.
3
Cook over moderate heat, until the vegetables are softened, 10 minutes.
4
Add the cabbage and cook until slightly wilted, 1 minute.
5
Add the tomatoes and cook for about 5 minutes.
6
Add the black-eyed peas and water; bring to a boil.
7
Wrap the parsley, bay leaf and thyme in the reserved leek top and secure with kitchen twine.
8
Add to the pot.
9
Cover the pot and simmer over low heat until the black-eyed peas are tender, 45 minutes.
10
Discard the herbs.
11
Add the kidney beans and simmer for 10 minutes longer.
12
Meanwhile, in a pot of boiling salted water, cook the penne until al dente.
13
Drain and cool under running water.
14
Slice the penne crosswise into 1/4-inch rings.
15
In a nonstick skillet, heat the remaining 1 tablespoon of oil.
16
Add the penne in a single layer and cook over moderately high heat, turning once, until golden, 5 minutes.
17
Drain the penne rings on paper towels.
18
Stir the pasta and basil into the soup.
19
Ladle the soup into bowls, sprinkle each with 1 tablespoon of the cheese and serve.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 ounces pancetta, finely diced, 1 large onion, finely chopped, 2 celery ribs, thinly sliced, and more.

Yes, Minestrone with Black-Eyed Peas and Kidney Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Minestrone with Black-Eyed Peas and Kidney Beans

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