Leek and Fennel Soup with Black-Eyed Peas

Name: Leek and Fennel Soup with Black-Eyed Peas (Zuppa di Porri coi Fagioli all’Occhio)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: ¼ cup celery leaves; ½ head escarole; ¼ cup green feathery fennel tops; 3 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 3 cups water; 2 cups drained canned black-eyed peas; 3 tablespoons extra virgin olive oil; 1 small clove garlic; Salt; ½ small yellow onion; 3 medium leeks; 2 ounces pancetta, sliced ¼ inch thick; Freshly ground black pepper

Zuppa di Porri coi Fagioli all’Occhio

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Although we think of black-eyed peas as a distinctively southern U.S. phenomenon, they are part of the Italian tradition as well, though not as common as cranberry and cannellini beans.

Ingredients

3 medium leeks
½ small yellow onion
3 tablespoons extra virgin olive oil

Europe
Italy
Mediterranean
Soup
Gluten-free

Method

Trim the root ends and dark green tops from the leeks. Cut the leeks into 2-inch lengths. Cut each piece lengthwise in half, then into strips about ¼-inch wide. Place the cut leeks in a large bowl of cold water and swish them around to loosen any dirt that is clinging to them.
Peel and finely chop the onion. Put it in a heavy