New Year’s Day Soup

Ingredients

• 2 tablespoons olive oil
• 1 large leek, quartered, white and light green parts chopped
• 2 cloves garlic, minced
• 1 tablespoon poultry seasoning
• 8 ounces kale, tough stems removed, leaves cut into 2-inch pieces
• 1 15-ounce can diced tomatoes
• 1 15-ounce can diced tomatoes with green chiles
• 3/4 cup dried black-eyed peas
• 1 quart low-sodium vegetable broth
• 3/4 cup farfalle pasta

Instructions

1. Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.
2. Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water; season with salt and pepper, if desired. Cover; reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender

 

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