Umbrian Wild Pea Soup with Casarecce Pasta

Name: Umbrian Wild Pea Soup with Casarecce Pasta
Prep time: 10 min
Cook time: 30 min
Yield: 4 serving
Ingredients: 200 g Umbrian wild peas (roveja); 100 g casarecce pasta; 2 potatoes; 1 onion; 1 prig rosemary; 1 Lt vegetable stock; salt; ground black pepper; 3-4 tablespoon extra virgin olive oil

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5.0

108 reviews

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Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
361 kcal
Course
Main Course, Soup
Cuisine
Italian

Umbrian Wild Pea Soup with Casarecce Pasta

Daisy Meyer

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This delicious rustic wild pea soup with pasta recipe from Umbria is made with a unique rare legume called roveja. It's easy to make and seriously nutritious and warming. You can also make it with other legumes such as chickpeas or lentils.

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Ingredients

Servings

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 prig rosemary
1 Lt vegetable stock (4 cups) homemade or store bought.
salt to taste
ground black pepper to taste
3-4 tablespoon extra virgin olive oil.

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Instructions

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)
Peel and chop the onion. Peel and dice the potatoes.
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.
Add some of the roveja cooking water and the vegetable stock and when it comes to the boil stir and add the pasta.
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.

Notes

Of course, finding roveja for this Umbrian wild field pea soup is not easy but you can buy them online or substitute the peas with chickpeas, lentils or beans.
This recipe can also be made with homemade casarecce.

Nutrition Information

Show Details

Calories 361kcal (18%) Carbohydrates 54g (18%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 14mg (1%) Potassium 690mg (20%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 17IU (0%) Vitamin C 24mg (27%) Calcium 49mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 361 kcal

% Daily Value*

Calories	361kcal	18%
Carbohydrates	54g	18%
Protein	10g	20%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Sodium	14mg	1%
Potassium	690mg	15%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	17IU	0%
Vitamin C	24mg	27%
Calcium	49mg	5%
Iron	3mg	17%