
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Ikarian black-eyed pea soup with wilted greens
Soy-Free, Dairy-Free, Diabetes-Friendly, Gluten-Free, Vegan, Mediterranean, Lean & Clean, Family-Friendly
2 Servings, 320 Calories/Serving
20–35 Minutes
Inspired by the cuisine of one of the longevity capitals of the world, the Greek island of Ikaria, this one-pot dish is meant to promote a long, delicious life.
In your bag
- 1 or 2 cloves roasted garlic
- 1 organic fennel bulb
- 2 cups cooked black-eyed peas
- ½ cup organic mirepoix (onions - carrots - celery)
- ½ teaspoon Marash chile flakes (optional)
- 1 tablespoon tomato paste
- 1 cup vegetable broth
- 1 bunch organic dandelion greens or other leafy greens (about 7 ounces)
Nutrition per serving
Calories: 320, Protein: 15g (30% DV), Fiber: 20g (80% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1g (5% DV), Cholesterol: 0mg (0% DV), Sodium: 630mg (26% DV), Carbohydrates: 51g (17% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Start the soup
- Using the side of a knife or the back of a spoon, gently mash the roasted garlic until a paste forms.
- Cut the fennel lengthwise into quarters and cut away the core; cut the quarters into ½-inch pieces.
- Rinse the black-eyed peas.
While the soup cooks, prepare the greens.
2
Prep the greens; finish the soup
- Remove any coarse stems from half the dandelion greens; coarsely chop the leaves. Save the remaining greens for another use.
Serve
Kids Can!
- Mash the garlic with a fork.
- Rinse the black-eyed peas.
- Measure the water for the soup.
- Time the cooking.