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2 tablespoons extra-virgin olive oil

½ medium white onion, finely chopped (½ cup)

Salt and pepper

5 garlic cloves, minced

5 cups low-sodium vegetable broth (or a combination of broth and water)

1 ¼ cups ditalini or other small pasta (6 ounces)

1 cup finely diced carrots (about 5 ounces)

8 ounces baby spinach

1 cup fresh or thawed frozen peas (5 ounces)

1 (15-ounce) can black eyed peas, rinsed and drained 

2 tablespoons unsalted butter

1½ ounces Parmesan, finely grated (½ cup), plus more for serving

¼ cup coarsely chopped fresh dill

Crusty bread and red pepper flakes (optional), for serving

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serves 4

1. In a large pot or Dutch oven, heat oil over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add broth, season with salt and pepper and bring to a boil over medium-high heat. 

2. Add ditalini and carrots and cook according to package directions until pasta is a few minutes shy of al dente. Add spinach, fresh peas and black eyed peas and cook, stirring, until spinach is wilted and peas start to soften, about 2 minutes. Add butter and stir constantly, until pasta is al dente and sauce is slightly thickened but brothy, about 2 minutes. Turn off the heat. Stir in cheese and dill until well incorporated and season with salt and pepper.

3. Divide pasta and broth among bowls and top with more cheese, black pepper and red pepper flakes, if using. Serve warm with bread on the side.