Southern New Year's Day Soup
Across the South, there are three foods that need to be eaten on New Year's Day for good luck in the coming year: greens, black-eyed peas, and stewed tomatoes. We've thrown them all in this savory soup along with some pasta and Parmesan. Any type of dark, leafy green will work in this recipe.
Ingredients
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2 tablespoons olive oil
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1 large leek, quartered, white and light green parts chopped (2 cups)
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2 cloves garlic, minced (2 teaspoons)
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1 tablespoon poultry seasoning
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8 ounces kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)
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1 15-ounce can diced tomatoes
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1 15-ounce can diced tomatoes with green chiles
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3/4 cup dried black-eyed peas
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1 quart low-sodium vegetable broth
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3/4 cup farfalle pasta
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Shaved Parmesan curls, for garnish
Directions
1.
Heat oil in large pot or Dutch oven over medium heat. Add leek, and saute 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and saute 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. Serve garnished with Parmesan curls.
Nutrition information
Calories 161, Total Fat 4 g, Saturated Fat 0.5 g, Sodium 656 mg, Carbohydrate 27 g, Fiber 6 g, Protein 6 g, Sugars 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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