Black-eyed Pea & Kale Soup with Cheesy Croutons

Name: Black-eyed Pea & Kale Soup with Cheesy Croutons
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 bunch kale, washed and thinly sliced (discard the ribs); Salt and pepper to taste; Salt and pepper to taste; 1 onion or leek, finely chopped; 3 to 4 garlic cloves, crushed or chopped; 14 oz (398 mL) can diced or stewed tomatoes; 14 oz (398 mL) can diced or stewed tomatoes; 3 cups (750 mL) chicken or vegetable stock; 3 cups (750 mL) chicken or vegetable stock; 2 cups (500 mL) cooked black-eyed peas or white beans, or a 19 oz (540 mL) can, rinsed and drained; 2 cups (500 mL) cooked black-eyed peas or white beans, or a 19 oz (540 mL) can, rinsed and drained; 4 to 6 thick slices crusty French bread or Italian bread; 4 to 6 thick slices crusty French bread or Italian bread; ¼ cup (60 mL) olive or canola oil; ¼ cup (60 mL) olive or canola oil; 1 onion or leek, finely chopped; Canola or olive oil, for cooking; Canola or olive oil, for cooking; ¼ to ½ cup (60 to 125 mL) grated Parmesan cheese; 1 garlic clove, crushed

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

We feel like better, more virtuous people for eating a soup like this. Look at all the good stuff in it! You could easily swap any little white bean for the black-eyed peas. It tastes better the next day—if you are on the ball and plan ahead, you can prepare it up to the point of adding the kale, then cool and refrigerate overnight (or for up to two days). Reheat on the stovetop and when it’s steaming, add the kale and serve.

Ingredients

Americas
United States
Soup
Vegetarian

Ingredients

Method