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Home » Recipes » Pasta Soups

Published: Nov 11, 2019 · Modified: Nov 26, 2019 by Jacqui

Umbrian Wild Pea Soup with Casarecce Pasta.


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This simple but hearty and delicious Umbrian wild pea soup is made with a legume I had actually never heard of until recently! Roveja peas are an exceptionally tasty ancient wild legume from the Sibillini mountain range on the border between Umbria and Le Marche. Of course you can also make this easy and nutritious pasta soup with other legumes such as chickpeas or lentils.

Umbrian wild pea soup with casarecce pasta

Zuppa di roveja con pasta.

A couple of weeks ago friends who live in Norcia, Umbria came to visit. They brought a boxful of local goodies with them.  Norcia is famous for its sausages, hams and other cured meats. I was thrilled that their ‘gift box’ included a beautiful side of guanciale, some wild boar sausages and some fresh pork sausages. And yes, I have used some of these in pasta recipes which I’ll be sharing here on The Pasta Project very soon!

Umbrian roveja pea soup with casarecce pasta

However, they also brought a bag full of dried beans and other legumes and cereals, including a unique legume, most commonly called roveja in Italian, but also known as roveglia, roveggia, rubiglio or pisello dei campi.  This is the legume I used in this Umbrian wild pea soup recipe.

roveja Umbrian wild field peas

Umbria is famous for its legumes and cereals. The Umbrian kitchen is very rustic and lentils, chickpeas, cicerchie (wild chickpeas), borlotti beans, cannellini beans and pearl spelt and barley are all staples in the local diet.  Of course, I am familiar with all these foods, but I had never heard of roveja wild peas before!

ingredients for umbrian wild pea soup on white plate

What are roveja wild peas?

As it turns out, roveja peas are a rather rare and relatively unknown type of Umbrian wild field pea. They do actually look like small peas but are dark brown, reddish or dark green in colour. Some researchers believe Roveja is an ancestor of the common pea, while others claim it is a true species.

chopped onions, sprig of rosemary and olive oil in Dutch oven

The Roveja pea is a very ancient wild pea, originally from Western Asia. It was wild harvested or grown for centuries on high altitude terrain in the Sibillini mountains in Umbria and Le Marche, where it was part of the staple diet of the local shepherds and farmers. It was also much appreciated by the Ancient Romans and Greeks.

onions, rosemary and diced potatoes in Dutch oven

However, these wild field peas almost completely disappeared from tables with the introduction of mechanical harvesting. The long stalks of roveja plants tend to lie on the ground, making it impossible for threshing machines to harvest them. Even today,  the crops are scythed manually. However, nowadays, the Roveja pea is enjoying a resurgence through a Slow Food Ark of Taste status that encourages its use and preservation. 

onions, diced potatoes, onions and cooked roveja wild peas in a Dutch oven

This Umbrian wild pea pasta soup.

Since roveja peas are relatively unknown outside of the area they come from, finding recipes for them wasn’t so easy. In Umbria, they are used mostly in soups, like this Umbrian wild pea soup with casarecce. I also found a delicious recipe for roveja peas with guanciale, pecorino and bread gnocchi which I will be publishing soon. However, this pasta soup was the first dish I made with roveja and it was so so tasty! Easy to make too!

casarecce pasta added to wild pea soup in Dutch oven

Apart from the legumes, all you need is a couple of potatoes, onions, rosemary, some vegetable broth and some pasta. Of course, finding roveja for this Umbrian wild pea soup is not easy but you can substitute the peas with chickpeas, lentils or beans.

Umbrian wild pea soup in Dutch oven ready to serve

The most time consuming part of this Umbrian wild pea soup recipe is preparing the legumes. Roveja peas can only be bought dried, not canned. So, this means you will need to soak them overnight and then boil for about an hour before making the soup.

fusiliata casareccia pasta by Di Martino

The Pasta.

This Umbrian wild pea soup recipe can be with any small pasta shape. The recipe I followed called for ditalini. But, since I didn’t have any of that pasta, I used one of my favourite shapes, casarecce.  To be more precise, I used fusillata casareccia by a company called Di Martino from Gragnano, Naples.

Umbrian wild pea soup with casarecce pasta

Di Martino is one of the most well-known producers of pasta di Gragnano IGP. I got this pasta when I was invited to lunch at the Di Martino pasta bar in Naples earlier this year. In Italy, the IGP certification for food is a bit like saying DOC for wine.

Roveja pea soup with casarecce

Gragnano is a town near Naples where dried pasta has been produced for around 500 years! Nowadays, there are about 15 companies producing pasta di Gragnano IGP.  If you’d like to know more about this type of pasta, do read my post about my visit there. I was invited to Gragnano by Pastificio dei Campi , a prestigious pasta company which is part of the Di Martino group.

Whichever pasta you choose to make this delicious Umbrian wild pea soup recipe with, I’m sure you’ll love this simple rustic dish! It’s easy to make and very tasty and nutritious. You can also make this Umbrian pea soup with homemade casarecce.

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If you do try this Umbrian wild pea soup and pasta recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

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Roveja wild pea soup with pasta recipe from Umbria

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Umbrian wild field pea soup with casarecce pasta

Umbrian Wild Pea Soup with Casarecce Pasta

This delicious rustic wild pea soup with pasta recipe from Umbria is made with a unique rare legume called roveja. It's easy to make and seriously nutritious and warming. You can also make it with other legumes such as chickpeas or lentils.
5 from 35 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Course Main Course, Soup
Cuisine Central Italy, Italian, Umbria
Servings 4
Calories 361 kcal

Ingredients
  

  • 200 g Umbrian wild peas (roveja) or chickpeas/ lentils soaked overnight and boiled for one hour. (7oz)
  • 100 g casarecce pasta (3.5oz) or other soup pasta
  • 2 potatoes peeled and diced
  • 1 onion peeled and chopped
  • 1 sprig rosemary
  • 1 Lt vegetable stock (4 cups) homemade or store bought.
  • salt to taste
  • ground black pepper to taste
  • 3-4 tablespoon extra virgin olive oil.

Instructions
 

  • Leave the Umbrian wild peas (roveja) to soak for at least 4 hours, preferably overnight. Boil the roveja in lightly salted water for about 1 hour. Then save some of the cooking water and drain (you can use chickpeas or lentils instead)
  • Peel and chop the onion. Peel and dice the potatoes.
  • Fry the onion in the olive oil in a deep pan or Dutch oven until it starts to soften. Add the rosemary and potatoes and sauté with the onions for 5 minutes. Season with salt and pepper, add the boiled roveja and cook for another 5 minutes.
  • Add some of the roveja cooking water and the vegetable stock and when it comes to the boil stir and add the pasta.
  • Cook for as long as it takes for the pasta to be al dente. If you need more liquid add some more vegetable stock or roveja cooking water. Serve immediately with some grated pecorino if required.

Notes

Of course, finding roveja for this Umbrian wild field pea soup is not easy but you can buy them online or substitute the peas with chickpeas, lentils or beans.
This recipe can also be made with homemade casarecce. 

Nutrition

Calories: 361kcalCarbohydrates: 54gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 14mgPotassium: 690mgFiber: 7gSugar: 5gVitamin A: 17IUVitamin C: 24mgCalcium: 49mgIron: 3mg
Keyword authentic Italian pasta recipe, casarecce, legumes, pasta soup, roveja, umbrian cuisine, vegetarian, wild pea soup
Tried this recipe?Let us know how it was!

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    Recipe Rating




  1. John C Sherck says

    January 26, 2021 at 1:36 am

    I made this recipe tonight and it was Excellent! I grow the wild Umbrian pea as well as another heritage Italian pea called Pisello di Lago, which is a larger dry pea. The entire meal was made from ingredients grown on our small homestead farm here in Northern Indiana. The vegetable stock was made using dried veggies we grew this season (garlic, onion, parsley, summer squash, tomato, green tomato, red sweet pepper and green pepper). I used the "Lake Peas" for this recipe. Next time, I will use the Wild Umbrian Peas to make this wonderful soup. Thanks for the recipe!

    Reply
    • Jacqui says

      January 26, 2021 at 5:04 pm

      Thanks for your very interesting comment John! I'm glad you liked this recipe. How wonderful that you grow Umbrian wild peas and the lake peas! I don't know those. I grew some Umbrian peas last year too. In fact, I just threw some in the veg garden as they were sprouting and they grew!!! I dried them as well. Nothing beats making recipes with homegrown produce. The very essence of a lot of Italian cuisine is based on foods the rural and peasant population used to produce themselves. Italians call it La Cucina Povera!

      Reply
  2. Lathiya says

    December 11, 2019 at 10:01 pm

    Never heard of wild peas. Thank you for introducing a new ingredient. The soup looks great and comforting.

    Reply
  3. Lathiya says

    November 21, 2019 at 10:59 pm

    Never seen this pea before or heard. The soup looks delicious. Have to look for this pea in our next grocery shopping.

    Reply
  4. Ramona says

    November 20, 2019 at 1:36 pm

    What a beautiful idea! I have found the wild peas in a wholefoods store a while back and I do cook them but never thought of mixing them with pasta. Brilliant dish will need to make this as soon as possible. Yumm.

    Reply
  5. Katie says

    November 20, 2019 at 9:19 am

    I love a good soup, especially during the colder months!

    Katie xoxo

    Reply
  6. Emily says

    November 18, 2019 at 11:38 pm

    Love everything about this soup! The rosemary adds nice flavor!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:21 pm

      Thank you, Emily! The rosemary works beautifully with the other flavours!

      Reply
  7. Kari Heron says

    November 18, 2019 at 9:49 pm

    Never heard of those peas either but that soup looks exceptional for cold weather. The pasta I would love to get my hands on. So great that you have friends bringing regional food treats. That reminds me of an old Jamaican tradition where people would always walk with things from their farms when visiting.

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:22 pm

      Thank you, Kari! I like the sound of that tradition!

      Reply
  8. Aline says

    November 18, 2019 at 8:22 pm

    I love hearty soups, and this recipe was perfect. Will be making it again! Thanks for the inspiration and recipe.

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:23 pm

      I am glad you loved it Aline!

      Reply
  9. Jenni LeBaron says

    November 18, 2019 at 7:47 pm

    This Umbrian wild pea soup with casarecce pasta looks like the perfect fall comfort food to enjoy any night of the week. This looks like one of those dishes that will only improve the next day too!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:24 pm

      That is very true Jenni, it is perfect the next day! (and less work!)

      Reply
  10. Claire | The Simple, Sweet Life says

    November 18, 2019 at 7:12 am

    What a unique dish! I can't say I've ever put peas in my pasta, but they're one of my favorite vegetables so I can't imagine I wouldn't like this. Can't wait to give your recipe a try!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:31 pm

      I hope you try it and love it, Claire! I love peas too!

      Reply
  11. Debbie says

    November 18, 2019 at 2:17 am

    I wish I had friends that brought me such yummy treats, LOL. This soup sounds amazing and hearty. I always drool just a tiny bit when looking at your recipes.

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:32 pm

      I am very lucky! And thank you, Debbie - we love making people drool!

      Reply
  12. Cathleen @ A Taste of Madness says

    November 17, 2019 at 7:34 pm

    Pasta is my go-to weeknight meal, but I always end up doing the same thing: butter and parmesan. I need to diversify!! This looks like a perfect alternative!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:35 pm

      That's also delicious, Cathleen! Let us know if you try this recipe!

      Reply
  13. Sharon says

    November 17, 2019 at 5:03 pm

    This pasta dish looks so comforting! This would make a perfect meal for meatless Mondays.

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:36 pm

      Thank you, Sharon. It is perfect for a meatless meal, and as you say, really good comfort food!

      Reply
  14. Debbye says

    November 17, 2019 at 6:17 am

    I must say, I've never heard of this dish! It looks divine and I'm putting it on the menu for the week. Thanks for sharing.

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:37 pm

      Thank you, Debbye. Let us know if you try it!

      Reply
  15. Leanne says

    November 17, 2019 at 12:59 am

    I've never had those types of wild peas or pasta, so this is an entirely new meal idea for me! Looks tasty and filling. Pure comfort food!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:38 pm

      Thank you, Leanne! There are so many things still to discover about Italian food!

      Reply
  16. Angela Greven | Mean Green Chef says

    November 16, 2019 at 4:28 pm

    I love finding new recipes and ingredients that I've never come across before and this fits the bill! These are all wonderful flavor profiles on their own and I'm sure they come together to create the perfect peas soup. Going to see if I can order some of these Umbrian peas now.

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:40 pm

      Thank you, Angela! We would love to hear all about it if you make it!

      Reply
  17. Elaine says

    November 16, 2019 at 4:37 am

    It was nice to find out a bit more about roveja AND to learn the recipe. So many great ways to cook pasta! And all that time you need to spend on legumes... I think it's absolutely worth it!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:41 pm

      Thank you, Elaine! We love sharing our new-found knowledge!

      Reply
  18. Alena says

    November 15, 2019 at 10:58 pm

    Wow, this is such a hearty recipe! Love the addition of Umbrian peas - so unique!

    Reply
    • The Pasta Project says

      November 19, 2019 at 5:43 pm

      Thank you, Alena!

      Reply
  19. Veronika says

    November 15, 2019 at 8:12 pm

    Such an interesting recipe! I never tried Umbrian wild peas before, but it looks tasty) very curious to try!)

    Reply
  20. Aleta says

    November 15, 2019 at 6:06 am

    I have never heard of wild field peas! They look so tasty I hope I can find some, otherwise I'll use lentils because this soup looks so yummy!

    Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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