(Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post)
This hearty, spicy main-course soup from chef Vishwesh Bhatt puts a distinctly Southern spin on Italian minestra. The kick comes from the mustard greens and a generous dose of red pepper flakes, but you can substitute Swiss chard or kale for the former and cut back on the latter if you’d like. Bhatt prefers the smallest field-pea variety he can find, such as lady peas or crowder peas, but black-eyed peas are easier to find and work well. Serve with crusty bread.
Total time: 1 hour, plus overnight soaking time
Storage Notes: Refrigerate for up to 1 week or freeze for up to 6 months.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
In a large saucepan over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until softened, 6 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the onion starts to turn golden, 8 to 9 minutes.
Add the soaked peas and vegetable broth and bring to a boil. Reduce the heat so the liquid is at a simmer, cover and cook until the peas are just beginning to soften, 12 to 15 minutes. Stir in the greens, vinegar, rosemary, salt and red pepper flakes, re-cover, and cook until the peas and greens are tender, 10 to 12 minutes.
Taste, and season with more vinegar, salt and/or red pepper flakes as needed. Divide among serving bowls and serve hot.
Adapted from “I Am From Here” by Vishwesh Bhatt” (W.W. Norton, 2022).
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Calories per serving (1 1/2 cups), based on 6: 199
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g