Umbrian grass pea and spinach soup

Ingredients

For 1 serving

• Dried grass peas100 g
• Spinach150 g
• Onion40 g
• Carrots50 g
• Celery40 g
• Canned peeled tomatoes100 g
• Rosemary2 g
• Extra virgin olive oil4 g
• Vegetable broth400 ml
• Saltto taste

Contains: celery,

Method

1. The day before, put the dried grass peas in a bowl with plenty of cold water and soak for 24 hours, changing the water 2–3 times; when ready, drain and rinse well.
2. Heat the vegetable stock in a small pan. Meanwhile peel the onion and carrot, wash the celery and chop them all finely.
3. In a large pan heat the oil over a medium-low heat and fry the chopped vegetables for 6 minutes, until the onion is soft and translucent.
4. Add the crushed peeled tomatoes, the rosemary sprig, the grass peas and the hot stock; bring to the boil and simmer over a low heat, half covered, for 60 minutes, stirring now and then and adding hot water if it dries out, until the peas are tender and creamy inside.
5. Meanwhile wash the spinach well; add it for the last 3 minutes, until wilted, remove the rosemary and season with salt.
6. Serve the soup hot.