A great weeknight soup that doubles as a tasty ragu over pasta or polenta. Serve it over polenta for a nice weekend or special occasion meal.
4 slices of bacon cut into small strips
2 cloves of garlic, peeled and chopped
3 cans black eyed peas, drained and rinsed
1 can white beans, drained and rinsed
3 cups chicken stock
2 cups water
1 2 x 3 inch hunk of parmesan cheese
1 1/2 cups frozen peas, thawed
2 cups kale, washed and torn
1 ½ teaspoon salt
- Stack the 4 slices of bacon and cut into strips crosswise. Place the bacon in a large pot over medium-medium low heat. Cook the bacon until it is crisped–about 10 minutes.
- While the bacon is cooking, peel and chop the garlic; drain and rinse the beans in a colander, and rinse and tear the kale; and cut off a piece of parmesan cheese.
- Once the bacon is crisp, add the chopped garlic and cook 2 minutes. Next add the beans, stock, water, parmesan hunk and salt and pepper.
- Bring to a boil. Then turn the heat down to medium and simmer the soup for about 15 minutes. Next add the peas and kale and cook for about 5 more minutes.
- Serve as a soup or serve over pasta for a quick and easy tasty weeknight meal.
For a weekend meal or for a large group, I sometimes serve it over polenta.