Dry Pea and Tubetti Soup.
The dish I propose today is a meal with ancient and rustic flavors.
A nice hot dish welcomed men returning from the fields or fishing, and restored their hearts and souls.
In Sicily, where the sun cracks the stones, the tradition of drying not only other legumes but also peas was born
partly to preserve them for winter, partly also to make up for drought periods when farmers couldn’t harvest them in time, and they had already dried on the plant.
You will find the traditional recipe first and then the recipe with the Thermomix.

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Difficulty: Very Easy
Cost: Very Cheap
Rest time: 5 Minutes
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Slow Cooking, Boiling
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

361.09 Kcal

calories per serving

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Energy 361.09 (Kcal)
Carbohydrates 52.75 (g) of which sugars 4.43 (g)
Proteins 15.80 (g)
Fat 9.91 (g) of which saturated 2.09 (g)of which unsaturated 0.90 (g)
Fibers 7.74 (g)
Sodium 264.68 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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5.3 oz dry peas
5.3 oz tubetti (grooved)
1/2 Onion
1 Carrot
1 stalk Celery
3 Cherry tomatoes
3.5 oz potato
1 tsp broth cube (vegetable)
2 tbsp extra virgin olive oil
Half tsp Salt
0.7 oz Parmigiano Reggiano DOP (optional)
4.2 cups water (approximately)

Tools

What we need to make the

Pot
Thermomix

Preparation of Dry Pea and Tubetti Soup

Traditional Cooking

Wash and peel all the vegetables.
Then cut them into pieces, either small if you prefer, or coarser otherwise.
Check if there are any impurities among the peas, rinse them under water, and set them aside.
Chop the onion and carrot into pieces and sauté them with the extra virgin olive oil for 2 minutes.
At this point, add the cherry tomatoes and the chopped potato,
the peas, the broth cube, and cook without the lid for at least 25 minutes.
Adjust the salt and add more water if needed during cooking.
This is the pasta I preferred for this dish, but if you don’t like it, you can also replace it with broken spaghetti.
Throw the pasta and stir occasionally, be careful not to let it stick to the bottom, so I recommend keeping the flame low.
When the pasta is cooked, add the grated Parmigiano and stir.
Let it rest for the right time it takes to set the table.
Serve very hot.
Here is the Dry Pea and Tubetti Soup.
After peeling and washing all the vegetables, put the onion in the bowl and chop for 10 sec. vel 7.
Gather with the spatula and add the carrot and celery chopped into small pieces by hand.
Pour the extra virgin olive oil and with the basket on top let it flavor for 3 min. at 230°F vel 1.
Open the bowl and add the dry peas, cherry tomatoes and the chopped potato, the broth cube, 1 liter of water, and cook with the varoma on top without the lid, for 40 min./212°F/reverse/vel. 1
.
Remove the varoma and throw the pasta into the bowl through the hole and place the varoma again, cook for the time indicated on the package, at 212°F reverse vel spoon
After the time, remove the varoma, open the lid and pour the parmigiano. Stir with the spatula to the bottom and let it rest for the right time to set the table, no more than 5 minutes.
Serve the Dry Pea and Tubetti Soup prepared with the Thermomix hot.