Best Cannellini and Black Eye Peas Soup

Best Cannellini and Black Eye Pea with Veggies Soup

Best Cannellini and Black Eye Peas Soup

This cannellini and black eye peas soup is literally the tastiest bean soup we've eaten. Its easy to make and healthy.

5 from 2 votes

Course: Al La Carte, Appetizer, Dinner, Lunch

Cuisine: American, Healthy, Italian, Mediterranean

Keyword: Best Vegetable Soup, Best White Bean Soup, Black Eye Pea Soup, Black Eye Peas Recipes, Cannellini Bean Soup, healthy soups, Vegan Friendly Recipes, Vegetable souo

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Servings

Calories: 415kcal

Author: Yasmin Jackson

Equipment

1 4 quart stock pot I use All Clad FusionTec

Ingredients

2-3 tablespoons extra virgin olive oil
1-2 shallots peeled and sliced. (Can substitute onions)
2 leeks white and light green parts only. Rinse thoroughly and sliced thinly.
2 tablespoons fresh garlic chopped
1 teaspoon fresh rosemary roughly chopped
2 teaspoons fresh thyme leaves
1 tablespoon fresh oregano leaves roughly chopped
1/2 teaspoon ground cumin
3 small carrots peeled and diced
1 red bell pepper Seeded ad diced
1-2 large tomatoes like heirlooms. Seeded and chopped
15 ounces black eye peas (1 can) Rise thoroughly
15 ounces Cannellini beans (1 can). Rinsed thoroughly
1 teaspoons kosher salt plus a few pinches more
1 1/2 quarts broth or stock vegetable or chicken
1 cup small pasta I use ditalini pasta
3 cups baby organic spinach (can sub kale)

Instructions

In a 4-quart stock pot, heat the olive oil over medium heat. Add the onions and sauté 2-3 minutes.
2-3 tablespoons extra virgin olive oil, 1-2 shallots
Add the leeks. Season with a pinch of salt. Mix and sweat for 2 to 3 minutes.
2 leeks
Add the garlic, rosemary, thyme, oregano and cumin. Mix and cook 30 to 60 seconds until fragrant.
2 tablespoons fresh garlic, 1 teaspoon fresh rosemary, 2 teaspoons fresh thyme leaves, 1 tablespoon fresh oregano leaves, 1/2 teaspoon ground cumin
Add the carrots and bell peppers. Season with a pinch of salt. Mix and cook 1 to 2 minutes.
3 small carrots, 1 red bell pepper
Add in the tomatoes. Season with salt if necessary. Mix and cook 2-3 minutes until the tomatoes starts to break down.
1-2 large tomatoes
Add in the beans. Add 1 teaspoon salt. Stir to combine with vegetables mixture.
15 ounces black eye peas, 15 ounces Cannellini beans, 1 teaspoons kosher salt plus a few pinches more
Pour in the stock. Stir. Bring to a boil. Lower heat and simmer for 45-50 minutes.
Note: The stock can be simmered in as little as 30 minutes. However the longer it simmers the tastier.
1 1/2 quarts broth or stock
Add the pasta and cook 7 to 8 minutes.
Note: My ditalini pasta instructions says to cook 11-13 minutes. But I always cook in the soup for 3 to 4 minutes less since the pasta continues to cook in the very hot broth.
1 cup small pasta
Turn off the stove and add the spinach. Stir to saturate the spinach with the broth - this will allow it to wilt.
3 cups baby organic spinach
Serve and enjoy while hot. Warning: Leftovers are dangerously even better.

Nutrition