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New Year’s Day Soup

New Year’s Day Soup

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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