Delicious soup recipe while the temperatures are still in single digits!

This is a minestrone-type soup but with TONS of nutrients...it is vegan but if you are not adverse to dairy, put a few fresh parmigian curls on top for an extra kick...I love this recipe because it uses kale, which is said to help reduce the risk of cancer and cataracts. It is also a good source of folate and calcium. It has the highest antioxidant ability of all the leafy green vegetables. It is also rich in the phytochemical lutein (for eye health).  I tripled the recipe for a huge pot of soup and it came out perfectly.  The recipe below serves about 6 - 8. 

 

2Tbs Olive oil

1 large leek, thinly sliced white and light green part only

2 cloves garlic minced

1 Tbs poultry seasoning

4 cups kale, tough stems removed, leaves cut into 2" pieces

1 28 oz can diced tomatoes

1 small can diced mild chilies

3/4 cup dried black-eyed peas

1 litre low-sodium vegetable broth

1/4 cup bow tie pasta

 

Heat oil in large pot over medium heat.  Add leek - saute 5 - 7 minutes or until soft.  Add garlic and poultry seasoning and saute 1 more minute.  Stir in kale and cook 5 - 7 minutes or until leaves are wilted, tossing occasionally.  Add diced tomatoes, chilies, black-eyed peas, vegetable broth and 7 cups water; season with salt and pepper.  Cover, reduce heat to medium-low and simmer 45 minutes.  Stir in pasta and cook 7 - 10 minutes or until pasta is al-dente and black-eyed peas are tender.  Garnish with parmesan curls if using.  Enjoy!!