Lemon Rosemary Sausage & Kale Soup

1. Soak Black-Eyed Peas

Place the dried black-eyed peas in a large bowl and cover them with 3 quarts of water. Add 2 tablespoons of kosher salt to the water and let the beans soak overnight.

2. Cook Sausage

Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the sausage, breaking it apart with a wooden spoon or potato masher. Cook the sausage for about 8 minutes until it’s nicely browned.

3. Cook Vegetables and Aromatics

Add the finely diced onion and celery to the pot with the sausage. Cook these vegetables for about 4 minutes until they are softened and the onion is translucent. Stir in the minced garlic, half of the minced rosemary, and half of the grated lemon zest. Cook this mixture for about 30 seconds, just until it becomes fragrant.

4. Add Stock and Beans

Pour in the chicken stock and add the bay leaves. Drain and rinse the soaked beans, then add them to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for about 1 hour, or until the beans are fully softened.

5. Blend Soup

Once the beans are soft, transfer 2 cups of the soup to a blender and blend it until smooth. Carefully return the blended soup to the pot.

6. Add Kale and Final Seasoning

Add the chopped kale to the pot and cook it for about 10 minutes, or until the kale is tender. Season the soup with salt and freshly ground black pepper to taste.

7. Serve Soup

Serve the soup immediately, drizzling each bowl with a bit of extra-virgin olive oil. Sprinkle the remaining minced rosemary and grated lemon zest on top for a fresh, vibrant finish.