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Umbrian wild field pea soup with casarecce pasta
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5 from 35 votes

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.
Prep Time10 mins
Cook Time30 mins
Course: Main Course, Soup
Cuisine: Central Italy, Italian, Umbria
Keyword: authentic Italian pasta recipe, casarecce, legumes, pasta soup, roveja, umbrian cuisine, vegetarian, wild pea soup
Servings: 4


  • 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 tbsp extra virgin olive oil.


  • 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.


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.