Greens and Black Eyed Peas - Italian Style

Soup's On!

When I moved to Tallahassee I was told that "the further north you go in Florida, the further south you are" and it's true.  This isn't what I thought about when I thought of Florida, but when it's hot here, it's hot.  

There are a couple of cool, sometimes even cold months.  It got down to 41 degrees last night and I was so happy.  I could wear my warm pajamas and put my lightweight down comforter back on my bed, and even wear my fleece bathrobe in the early morning!  I love it.  Plus, I could make soup.

Anyone who really knows me knows I make soup.  Usually a hearty soup served with a delicious bread.  That's what I did last night.  And I tried something new.  I combined what I learned here about collard greens and black eyed peas with an Italian twist, adding lentils, lots of roasted garlic and some Parmigiano-Reggiano,  

I modeled this recipe after the simple escarole and beans recipe I always cook in the beginning of the autumn, just as the weather turns.  But I found out that these really aren't the same thing, so I had to make changes.  And, I decide to turn it into a soup, which ended up being delicious!

Click here for recipe