Southern New Years Day Soup

• 2 Tbs. olive oil
• 1 large leek, quartered, white and light green parts chopped (2 cups)
• 2 cloves garlic, minced (2 tsp.)
• 1 Tbs. poultry seasoning
• 8 oz. kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)
• 1 15-oz. can diced tomatoes
• 1 15-oz. can diced tomatoes with green chiles
• 3/4 cup dried black-eyed peas
• 1 qt. low-sodium vegetable broth
• 3/4 cup farfalle pasta
• Shaved Parmesan curls, for garnish

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

olive oil, garlic, poultry seasoning, kale, tomatoes, tomatoes, blackeyed peas, vegetable broth, farfalle pasta, curls

Taken from www.vegetariantimes.com/recipe/southern-new-year-s-day-soup/ (may not work)