The ROVEJA AND SAUSAGE SOUP is a peasant-tradition dish, with ancient origins but a flavor that still surprises our palates, ever in search of new experiences. Roveja is a wild pea, delicate in flavor and pleasantly crunchy in texture, known since the Neolithic period and today grown by only a few producers—mainly in Central Italy—who seek to preserve our biodiversity and the goodness of ancient legumes.
Preparing this soup is quite simple and only requires a bit of patience because the roveja needs to be soaked in water for several hours (follow the instructions on the package). It should also be cooked slowly, as any respectable soup. Paired with the classic soffritto vegetables and flavorful sausage, roveja reveals all its goodness, bringing tastes and sensations of the past and reminding us of the richness of our culinary tradition.
If you enjoy making soups in the colder months, also try the LEGUME AND BARLEY SOUP or the BLACK KALE AND CHICKPEA SOUP.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/2 cups roveja (wild pea)
- Half stalk celery
- Half carrot
- Half onion
- 1 clove garlic
- to taste extra virgin olive oil
- 1/2 cup white wine
- 1 tbsp tomato paste
- 3 sausages
- water
- 1 leaf bay leaf
- to taste salt
- to taste black pepper
WHAT YOU’LL NEED FOR ROVEJA AND SAUSAGE SOUP
- 1 Bowl
- 1 Pot
- 1 Cutting board
- 1 Knife
PREPARATION ROVEJA AND SAUSAGE SOUP
To prepare the ROVEJA AND SAUSAGE SOUP, first soak the legumes. Place them in a large bowl, cover completely with cold water and let rest for 12 hours.
The next day, drain and set aside. In a pot pour a drizzle of oil and gently sauté the garlic clove with a chopped mixture of celery, carrot and onion over low heat. Add the sausages cut into large pieces and brown them well.
Deglaze with the white wine and, once the alcohol has evaporated, add the tomato paste and the bay leaf, cooking for another minute. Add the roveja, cover with water, season with salt and pepper and let cook, stirring from time to time, over low heat for at least 90 minutes or until tender.
When your roveja and sausage soup is cooked, turn off the heat and let it rest for 10 minutes.
