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
For a weekend meal or for a large group, I sometimes serve it over polenta.