This healthy stew has a rich flavor and will make you feel great!
- 1 c whole dry peas
- 2 c dry farfalle pasta (‘bowties’)or similar
- 16 oz kale
- 2 Tbsp olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 cloves of garlic, minced
- 1 ( 15 oz) can stewed tomatoes with juice
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried oregano leaves
- 1 bay leaf
- 1/2 tsp kosher salt (or to taste)
- 1/4 tsp ground black pepper
- Sort and rinse dry peas. Soak them for 8 hours or overnight in a 4-quart or larger, heavy pot with water to cover by 4 inches. Drain and rinse.
- In the same 4-quart pot, replace the peas and add 6 cups of fresh water. Cover pot partially, simmer for 1 1/2 hours, or until they are tender. Set aside with cooking liquid reserved.
- Cook farfalle in salted water according to package directions for ‘al dente’. Drain, reserving the pasta cooking water. Set aside.
- Chop kale into bite-sized bits and remove any tough stems.
- In a 7-quart heavy pot over medium heat, heat the olive oil. Saute the onions and bell peppers for 5 minutes. Add garlic and saute another minute.
- To the onion mixture, add 2 cups of the reserved pasta cooking water, the whole peas with their cooking liquid, kale, stewed tomatoes with their juice, thyme, oregano and bay leaf.
- Bring to a boil, reduce heat, and stir down the kale. Mix the pot well and cover; simmer 30 minutes, stirring occasionally.
- Discard the bay leaf, season the stew with salt and pepper.
- Add farfalle. Heat briefly. Serve hot in bowls.