Categories: Soup

Ingredients

• 2 T Olive Oil
• 1 large leek, quartered, white and green parts chopped (2 cups)
• 2 cloves garlic, minced (2 tsp)
• 1 T Poultry Seasoning
• 8 oz Kale, touch stems removed and cut into 2 inch pieces
• 1 15oz can diced tomatoes
• 1 15oz can diced tomatoes with green chiles
• 3/4 cup dried black-eyed peas
• 1 qt low-sodium vegetable broth
• 7 cups water
• 3/4 cup farfalle pasta
• Shaved Parmesan curls for garnish

Directions

1. Heat oil in large pot or Dutch oven over medium heat.

2. Add leek and saute for 5-7 mins until soft

3. Add garlic and poultry seasoning and saute 1min

4. Stir in kale and cook 5-7 mins until wilted

5. Add diced tomatoes, black-eyed peas, vegetable broth, water and season with salt and pepper

6. Cover, reduce heat to med-low and simmer 40-45 mins

7. Stir in pasta and cook 7-10 mins until pasta and peas are tender

8. Garnish with Parmesan and serve

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