Well hello there!

Long time no talk.

Are you down for some minestrone soup today?

Minestrone Soup with Collard Greens + Black Eyed Peas | edibleperspective.com

I hope everyone had a lovely holiday and enjoyed at least one day off from the normal work routine. I’ve pretty much ignored my inbox and social media for the past week and it’s been glorious. A reboot of sorts. But that doesn’t mean I’ve been sitting around on the couch for a week. It means I’ve been tending to the things I’ve been ignoring for the better part of the year.

However, there’s also been ample couch time, a break from working out, and non-stop cooking eating. I don’t make cookies often because I cannot control myself.

Anywho.

Minestrone Soup with Collard Greens + Black Eyed Peas | edibleperspective.com

I thought today would be a great day—as I sit here freezing in my office (coldest room in the house) while it’s snowing and 8° outside—to tell you about this soup recipe.

Minestrone soup has been on my “to make” list for at least a year now. I have no idea why I haven’t tackled it yet. It’s definitely one of the easiest soups ever. And on a recent post polling what you’d like to see more of here in 2015, many of you said, more SOUP!

So I figured I would close out 2014 with this huge batch of soup. Soul warming, flavorful and absolutely perfect with grilled cheese or avocado toast.

Minestrone Soup with Collard Greens + Black Eyed Peas | edibleperspective.com

I’ve given traditional minestrone soup a little New Year’s twist by adding collard greens and black eyed peas. You know, for good luck in the New Year! I have no idea where that tradition came from, but I absolutely love collards and will use any excuse I can to cook with them. They’re a hearty green that tenderize perfectly in this simple, tomato-broth. And speaking of the broth, I like mine extra tomato-ey. It’s kind of a cross between minestrone and tomato soup.

Minestrone Soup with Collard Greens + Black Eyed Peas | edibleperspective.com

Print Recipe!

adapted from here + here

Minestrone Soup with Collard Greens + Black Eyed Peas

gluten-free, vegan // yields ~14 cups, 6-8 servings

2 tablespoons extra virgin olive oil
1 medium onion, diced (about 1 1/4 cups)
1 cup carrots, peeled and thinly sliced
1 celery stick, thinly sliced
1 1/2 tablespoons minced garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
5 cups no/low-sodium vegetable broth
1, 28oz can fire roasted diced tomatoes, (or regular)
1, 15oz can fire roasted crushed tomatoes, (or regular)
2 cups ribbon-cut collard greens, (de-stemmed)
1, 15oz can black eyed peas, (sub chickpeas if desired)
1 1/4 cup gluten-free macaroni noodles
salt + pepper to taste
fresh parsley and parmesan cheese, (to top)

Heat a large pot (at least 5qt) over medium with the oil. Once hot, add in the onion with a big pinch of salt. Cook the onion for about 5 minutes and then add in the carrots and celery. Cook for another 5-7 minutes until starting to soften. Stir frequently. Add in the garlic and stir for about 30 seconds then stir in the basil and oregano.

Slowly pour in the broth and tomatoes. Stir in about 1/2 – 1 teaspoon of salt and 1/2 teaspoon of pepper (Total amount you need to add will vary on sodium levels in your broth. If using full sodium wait until the end to add more salt.). Bring to a boil then reduce heat to simmer for 15-20 minutes. Stir occasionally. Taste and add more salt and pepper to your liking.

Stir in the collards, beans, and noodles. Cook until noodles are slightly al dente, as they’ll continue to cook once taken off the heat. Taste and add more salt + pepper if desired. Serve with fresh parsley and freshly grated parmesan if desired. (Thenoodles soak up quite a bit of liquid. Add more broth if needed.)

Let soup cool before storing in the fridge for 5-6 days.

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Notes: If you can’t find or don’t want to use collards, lacinato (dino) kale would be a great replacement, or any other sturdy green. I don’t recommend spinach. If using gluten-free noodles, they will expand in the soup after refrigeration. They tend to fall apart after the initial cook as well.

Minestrone Soup with Collard Greens + Black Eyed Peas | edibleperspective.com

You might want to check back here on Dec 31 for the perfect New Year’s Day appetizer. Just a suggestion.

But in the meantime…

Looking for a few fun NYE recipes? You probably want to start off with these Cheesy Polenta Breadsticks and then check the list below for other ideas.

Ashley

Cheesy Polenta Breadsticks | edibleperspective.com

Kale + Brussels Sprout Fruit and Nut Salad

gluten-free, vegan option // yields 4 servings or 2 meal-sized servings

1 head lacinato kale, de-stemmed

8-10 brussels sprouts

1 large crisp apple

3/4 cup tart dried cherries

3/4 cup roasted salted pistachios

2-3 ounces sheep’s milk feta

3-4 tablespoons fresh lemon juice

3-4 tablespoons extra virgin olive oil

salt + pepper to taste

Stack kale leaves on top of one another and roll in half (lengthwise) to gather them up. Slice into thin ribbons. Place in a large bowl. Shred brussels with a mandolin or slice thinly with a sharp knife. Discard stem ends. Place in the bowl.

Add 3 tablespoons of lemon juice, 3 tablespoons of olive oil, and a pinch or two of salt and pepper. Thoroughly massage into the greens. Place in the fridge for 10-15 minutes (optional but helps dressing absorb and soften the greens just slightly).

Crumble 2-3oz of feta over the greens and massage in. Taste the greens and add more lemon, olive oil, salt, and/or pepper if needed. Thinly slice the apple and rub with a squeeze of lemon juice. Add to the salad along with the pistachios and cherries.

Serve.

Store leftover in a sealed container and add more lemon/olive oil if needed the following day.

Notes: Keeps well for 1-2 days but pistachios will soften a bit. Best served for a crowd same day as it was made. To make this vegan, simply leave off the feta and add an extra pinch of salt and lemon.