Pairing Notes: There is a lightness in this minestrone that makes the cherry notes of the Sangiovese sing. The cabbage and beans hint at the savory flavors underlying the Sangiovese.
Serena's Tips: For a vegetarian version, leave out the pancetta. We double the amount of garlic and reduce the thyme to 1 sprig as a matter of personal preference. Because Alan loves pasta, we increase the amount of penne and we do not chop it into rings. To make sure the black eyed peas cook completely, we soak them in water overnight.
Recipe courtesy of Food and Wine Magazine, Mark Peel, Novebmber 2009
Photo courtesy of Food and Wine Magazine, Quentin Bacon