Southern New Year's Day Soup

2 tablespoons olive oil

1 large leek, quartered, white and light green parts chopped (2 cups)

2 cloves garlic, minced (2 teaspoons)

1 tablespoon poultry seasoning

8 ounces kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)

1 can (15 ounces) diced tomatoes

1 can (15 ounces) diced tomatoes with green chiles

¾ cup dried black-eyed peas

1 quart vegetable broth

¾ cup farfalle pasta

Shaved parmesan curls, for garnish

Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5-7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5-7 minutes, or until leaves are wilted, tossing occasionally. 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 40-45 minutes.

Stir in pasta, and cook 7-10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with parmesan curls.

Serves eight.

Vegetarian Times