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In a large pot or Dutch oven, heat olive oil over medium-high heat.
Add onion and garlic and saute, stirring 3 minutes, add chili flakes and stir 1 minute. Lower to medium heat, then add the carrots, celery, and salt. Saute 4 more minutes.
Deglaze the pan with the wine, and cook this off.
Add the tomatoes and juices, bell pepper, black-eyed peas, vegetable broth and all the spices.
Bring to a boil, cover, lower heat, and simmer gently for 30 minutes or until black eye peas are tender.
Taste the broth, adding more salt as necessary. If you want more depth, add more veggie bouillon or a tiny splash of soy sauce. Fold in the kale and half of the parsley, cook for 1-2 minutes.
To serve, divide among bowls, drizzle with good olive oil, and sprinkle with fresh Italian parsley. A little pecorino is nice too (obviously not vegan, but tasty).
Serve with Cornbread or cornbread muffins!