Black-Eyed Pea & Kale Soup With Cheesy Croutons Recipe

Name: Black-Eyed Pea & Kale Soup With Cheesy Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 garlic clove, crushed; ¼ cup olive oil or ¼ cup canola oil; 4 -6 slices French bread (thick and crusty) or 4 -6 slices Italian bread (thick and crusty); 14 c- 1/2 c grated parmesan cheese; canola oil or olive oil; 1 onions or 1 leek, finely chopped; 3 -4 garlic cloves (crushed or chopped); 14 ounces diced tomatoes or 14 ounces stewed tomatoes; 3 cups chicken stock or 3 cups vegetable stock; 2 cups black-eyed peas (19 oz can, rinsed and drained) or 2 cups white beans (19 oz can, rinsed and drained); 1 bunch kale (washed and thinly sliced, discard the ribs); salt; pepper

Servings: persons

1 garlic clove, crushed
¼ cup olive oil or ¼ cup canola oil
4 -6 slices French bread (thick and crusty) or 4 -6 slices Italian bread (thick and crusty)
14 c- 1/2 c grated parmesan cheese
canola oil or olive oil
1 onions or 1 leek, finely chopped
3 -4 garlic cloves (crushed or chopped)
14 ounces diced tomatoes or 14 ounces stewed tomatoes
3 cups chicken stock or 3 cups vegetable stock
2 cups black-eyed peas (19 oz can, rinsed and drained) or 2 cups white beans (19 oz can, rinsed and drained)
1 bunch kale (washed and thinly sliced, discard the ribs)
salt
pepper

1
Preheat the oven to 400.
2
To make the croutons: Put the garlic clove into a small dish with the oil and let it sit for a few minutes to infuse the oil.
3
Place the bread on a baking sheet and brush both sides with the infused oil.
4
Bake for 10 minutes, until golden.
5
Take the sheet out of the oven, flip the bread over, and sprinkle with cheese, then return the pan to the oven for a few minutes, until the cheese melts.
6
To make the soup: Heat a drizzle of oil in a heavy pot over medium-high heat.
7
Saute the onion for about 5 minutes, until soft.
8
Add the garlic and cook for another minute.
9
Add the tomatoes, stock, and beans and bring to a simmer.
10
Add the kale and stir and cook for a minute or two, until the kale wilts.
11
Season with salt and pepper and serve hot, topping each bowl with a cheesy crouton.

2294

kcal

Calories

125

Fat

Carbs

209

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 garlic clove, crushed, ¼ cup olive oil or ¼ cup canola oil, 4 -6 slices French bread (thick and crusty) or 4 -6 slices Italian bread (thick and crusty), 14 c- 1/2 c grated parmesan cheese, and more.

Yes, Black-Eyed Pea & Kale Soup With Cheesy Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black-Eyed Pea & Kale Soup With Cheesy Croutons

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