Easy Sausage Kale and Black Eyed Pea Soup With Lemon and Rosemary Recipe

Ingredients

• 1/2 pound dried black eyed peas (see note above)
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 12 ounces mild Italian sausage, removed from casing
• 1 medium onion, finely diced (about 1 cup)
• 2 large stalks celery, finely diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 tablespoons minced fresh rosemary leaves, divided
• 2 tablespoons grated lemon zest from 2 lemons, divided
• 1 1/2 quarts homemade or store-bought low sodium chicken stock
• 2 bay leaves
• 1 bunch kale, trimmed, washed, and roughly chopped (about 2 quarts)
• Freshly ground black pepper

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