Grass pea soup

Name: Grass pea soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4
Ingredients: Dried Cicerchie peas 2 ½ cups; White onions 0.8 cup; Celery 1 rib; Tomatoes 1; Potatoes 0.9 lb; Garlic 2 cloves; Vegetable broth 2 cups; Salt to taste; Pepper to taste; Rosemary 1 sprig; Sage 3 leaves; Extra virgin olive oil 5 spoonfuls

it es fr de br

639

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 639
Carbohydrates g 88.7
of which sugars g 8.5
Protein g 30.7
Fats g 17.9
of which saturated fat g 2.62
Fiber g 20.2
Sodium mg 785

Difficulty: Easy
Prep time: 15 min
Cook time: 2 h
Serving: 4
Cost: Low
Note plus the soaking time for the grass peas

PRESENTATION

Zuppa di cicerchie, honestly, is one of those traditional Italian soups that makes winter evenings just feel right. Really cozy. This soup is all about its tender cicerchie, a legume mostly found in central Italy. You know, not everywhere. Fans of this cicerchie soup recipe will tell you these beans are kinda like peas or fava beans, but with their own delicate twist. It's packed with fiber and protein. Perfect for when you want something filling and healthy. Really, it keeps it simple—just cicerchie and potatoes, a pinch of salt and pepper, and a drizzle of raw extra virgin olive oil on top. And look, that fresh oil soaking into bread slices—so moist and cozy. After a long day, it's everything.

Thing is, it’s not your usual weeknight soup. This Italian legume soup demands a bit more love. Those cicerchie need hours of soaking before cooking. Old-school Italian wisdom, right? Sometimes you gotta let food take its time to get it just right. And when you finally sit with a steaming bowl, the earthy flavor just hits. Perfectly. Especially if you love rustic Italian recipes that are straightforward. In places like Umbria, Marche, and Lazio, everyone's got their own spin. Maybe some herbs or garlic. Still, wherever it's made, this cicerchie soup recipe warms you from the inside. Ideal for those who dig food that's simple, hearty, and kinda old-fashioned. For sure, lovers of healthy Italian soups will find this a classic. Nothing fancy—just something comforting and flavorful, straight from central Italy’s heart. Whether you're after tradition or just a really, really good bowl of soup, zuppa di cicerchie delivers every time. Seriously. It's perfect for busy folks wanting a meal that’s both satisfying and rich in tradition.

How to prepare Grass pea soup

To prepare the grass pea soup, start by soaking the grass peas for at least 34 hours 1, frequently changing the water. Once the necessary time has passed, drain the legumes, rinse them, and set them aside (2-3).

Now prepare a chop of onion and celery 4, then clean, wash, and dice the tomato 5 and potatoes 6.

In a large pot, sauté two cloves of garlic over low heat in a couple of tablespoons of extra virgin olive oil 7; when they have wilted, remove them and add the celery and onion 8. Cook them in the pan for about ten minutes over low heat, adding a bit of room temperature water if necessary to wilt without burning 9.

After the indicated time, add the potatoes, tomatoes 10, and grass peas 11, then season with salt and pepper. Cook everything for about 1 hour over low heat, adding broth from time to time 12 and stirring often to prevent the mixture from sticking to the bottom of the pot.

Prepare an aromatic bundle by tying together rosemary and sage with kitchen twine, then add it to the soup 13, cover with a lid, and continue cooking for another hour over low heat 14. When the grass pea soup is ready, turn off the heat and remove the aromatic bundle. Serve the soup while it is still hot, garnishing it with a few sprigs of rosemary and a drizzle of raw extra virgin olive oil.

Storage

You can store grass pea soup in the refrigerator, sealed in an airtight container, for a maximum of 2-3 days.

You can freeze the grass pea soup, sealed in an airtight container, and store it this way for up to 3 months.