Umbrian grass pea soup with whole wheat croutons

Ingredients

For 1 serving

• Dried grass peas80 g
• Carrots50 g
• Celery40 g
• Onion50 g
• Canned peeled tomatoes100 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Whole wheat bread40 g
• Rosemaryto taste
• Saltto taste

Contains: gluten, celery,

In season: October – March

Method

1. The day before, soak the grass peas in plenty of cold water for 24 hours, changing the water several times; before cooking, drain and rinse them.
2. Peel the carrot, string the celery, peel the onion and garlic and chop everything finely together with the rosemary needles.
3. Heat half the oil in a pot over medium-low heat and fry the chopped vegetables for 5–6 minutes, stirring, until soft and fragrant.
4. Add the grass peas, the peeled tomatoes crushed with a fork and enough water to cover by about three fingers; bring to the boil, then partly cover and simmer gently for 1 hour 30 minutes, until the grass peas are tender and crush easily. Add hot water if it gets too thick and salt only at the end, so the skins don't toughen.
5. Take out a third of the soup, blend it with a stick blender and stir it back into the pot to make it creamy; adjust the salt.
6. Slice the wholemeal bread and toast it for 2–3 minutes, until crisp; serve the soup with the croutons and the remaining oil drizzled over raw.