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Grass pea soup is an ancient Umbrian legume dish with earthy, nutty flavors. Vegetarian, high protein, and mediterranean, this heirloom family recipe supports healthy eating and clean eats.
Soak the dried grass peas overnight in a large bowl of water, then drain and rinse thoroughly to remove any bitterness.
Heat the olive oil over medium heat in a large soup pot. Add chopped onion, carrot, and celery; sauté for 6–7 minutes until softened and just beginning to caramelize.
Add minced garlic and stir for 30 seconds, then add diced potatoes and continue to cook for 2 minutes, ensuring the vegetables are evenly coated.
Pour in the soaked grass peas, vegetable broth, rosemary sprig, and bay leaf. Increase the heat to bring the soup to a boil, then reduce to a gentle simmer.
Cover and cook for 50–60 minutes, stirring occasionally and skimming any foam, until the cicerchie and potatoes are tender. Adjust salt and black pepper to taste, remove bay leaf and rosemary before serving.
