Grass Pea Soup with Rosemary, a light and tasty first course, perfect for fighting the cold with a few simple ingredients.

The grass pea is a recent taste discovery, in the sense that I knew about it but never tried it until a certain period.

In shape and color, they vaguely resemble broad beans, while the taste is somewhere between chickpeas and peas.

Depending on the brands you purchase, the cooking times will vary, so before preparing recipes with this ingredient, see if the times match.

In the case of my recipe, the preparation time is extremely fast, while the cooking time is a bit longer (40 minutes, following the instructions on the package). In this case, I added enough water for soft but not watery cooking.

I now leave you with the detailed ingredients and other tempting and easy-to-make soups and broths.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 5 Minutes
Portions: 4 people
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

Ingredients

6 cups water
1 tbsp tomato paste
10.5 oz grass pea
Half celery stalk
Half carrot
1/4 onion
2 tbsps extra virgin olive oil
2 sprigs rosemary

Tools

1 Mixer
1 Pot
1 Teaspoon
1 Tablespoon

Steps

To prepare Grass Pea Soup with Rosemary, first, make a quick mince of celery, carrot, and onion (you can proceed with knife chopping or, as in my case, with a mixer to get a fine mince) and sauté in the oil for 2 minutes on low heat, stirring occasionally to prevent sticking.
Meanwhile, rinse the grass pea, drain it, and then add it to the sauté.
Stir for one minute.
Add the hot water listed in the ingredients or enough to generously cover the legumes.
Let it simmer for ten minutes.
Add salt, the sprig of rosemary, the tomato paste, and stir.
After about 20 minutes, remove the sprig to prevent the needles from dispersing in the soup.
Cook for a total of 40 minutes until the liquid part reduces, and serve hot.