Black-Eyed Pea & Kale Soup With Cheesy Croutons

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!