1Heat oil in a Dutch oven over medium heat. Add leek and sauté 5-7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5-7 minutes, or until leaves are wilted, tossing occasionally.
2Add tomatoes, black-eyed peas, broth and water; season with salt and pepper, if desired. Cover, reduce heat to medium-low and simmer 40-45 minutes. Stir in pasta, and cook 7-10 minutes more, or until paste is al dente and black-eyed peas are tender.
Serve topped with Parmesan cheese.