Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG
Serves: 4 as an main course
Ingredients:
2 cups chicken stock
1 cup water
1 large potato, finely diced
3 garlic cloves, thinly sliced
2 medium zucchinis, grated
One 8 3/4-ounce can red kidney beans, drained
1/4 tsp. kosher salt
1/4 tsp. fresh ground pepper
Pinch of dried red pepper flakes
Extra virgin olive oil for drizzling
Directions:
Combine the chicken stock, water, potato and garlic in a large saucepan. Bring to a boil over medium heat and cook until the potato becomes tender, about 15 minutes. Using a spoon or large fork, mash the potato slightly. Add the zucchini and kidney beans; cook until the beans are heated, 3 to 5 minutes. Add the salt, pepper and crushed red pepper. Divide among four soup bowls and drizzle a small amount of extra virgin olive oil over each serving.