In the Southern U.S. States, they say if you eat this soup on New year’s day, you will have a happy prosperous year.
This has been a tradition in our home for over a decade
2 Tbs. olive oil
1 large leek, quartered, white and light green parts chopped (2 cups)
2 cloves garlic, minced (2 tsp)
1 Tbs seasoning of choice (oregano, crushed chile, seasoned salt …)
8 oz kale or spinach (4 cups)
30 oz can diced tomatoes
Small can (4 oz) green chilies
3/4 cup dried black-eyed peas
1 qt. low-sodium vegetable broth
3/4 cup farfalle pasta (bowties)
Parmesan cheese (curls or shaved) for garnish
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 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.