Black Eyed Peas Soup Hearty & Comforting Bean Soup

 Black Eyed Peas Soup Hearty & Comforting Bean Soup

Ingredients 

2 stalks celery
1 bunch scallions
2 medium carrots
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon tomato paste (optional)
1 quart salt-free chicken or vegetable stock
¾ cup ditalini or other small pasta
1 (15.5-oz) can black eyed peas, drained
1 cup (packed) baby spinach
Salt to taste

Directions

1. Chop celery and scallions into ½-inch thick pieces. Peel and cut carrots into ½ inch cubes. 

2. In a stock pot over medium heat, olive oil and heat for 2 minutes. carrot to pot and cook, stirring often, until beginning to soften, about 3 minutes. celery and cook for 1 minute. scallions, minced garlic and tomato paste and cook for another minite. 

3. broth and 2 cups of water; bring to a boil. Stir in pasta and black eye peas and cover the pot and cook for 9 minutes, stirring occasionally. Check pasta for desired pasta doneness. Stir until spinach is wilted.  Season with salt and pepper and serve immediately.