Umbrian Wild Pea Soup with Casarecce Pasta

Name: Umbrian Wild Pea Soup with Casarecce Pasta
Prep time: 10 min
Cook time: 30 min
Ingredients: 200 g Umbrian wild peas (roveja) (or chickpeas/ lentils soaked overnight and boiled for one hour. (7oz)); 100 g casarecce pasta ((3.5oz) or other soup pasta); 2 potatoes (peeled and diced); 1 onion (peeled and chopped); 1 sprig rosemary; 1 Lt vegetable stock ((4 cups) homemade or store bought.); salt (to taste); ground black pepper (to taste); 3-4 tbsp extra virgin olive oil.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Author : Jacqui

casarecce legumes

Umbrian Wild Pea Soup with Casarecce Pasta

Ingredients

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200 g Umbrian wild peas (roveja) (or chickpeas/ lentils soaked overnight and boiled for one hour. (7 ounces))100 g casarecce pasta ((3.5 ounces) or other soup pasta)2 potatoes (peeled and diced)1 onion (peeled and chopped)1 sprig rosemary1 Lt vegetable stock ((4 cups) homemade or store bought.)salt (to taste)ground black pepper (to taste)3-4 tbsp extra virgin olive oil.

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Instructions

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Step 1

Leave the Umbrian wild peas (roveja) to soak for at least 4 hours, preferably overnight. Boil the roveja in lightly salted water for about 1 hour. Then save some of the cooking water and drain (you can use chickpeas or lentils instead)

Step 2

Peel and chop the onion. Peel and dice the potatoes.

Step 3

Fry the onion in the olive oil in a deep pan or Dutch oven until it starts to soften. Add the rosemary and potatoes and sauté with the onions for 5 minutes. Season with salt and pepper, add the boiled roveja and cook for another 5 minutes.

Step 4

Add some of the roveja cooking water and the vegetable stock and when it comes to the boil stir and add the pasta.

Step 5

Cook for as long as it takes for the pasta to be al dente. If you need more liquid add some more vegetable stock or roveja cooking water. Serve immediately with some grated pecorino if required.