Zuppa di Piselli

Pea soup

Low No 4 serves
45 minutes

40' in the pot


Pea soup


  • 300 g Monte Castello dehusked peas;
  • 1 carrot;
  • 1 stalk of celery;
  • 1 onion;
  • 2 potatoes;
  • Vegetable broth;
  • 4 spoons of extra virgin olive oil;
  • Toasted bread croutons;
  • Grated Parmesan cheese;
  • Salt to taste;
  • Pepper as needed


    Rinse the Monte Castello deshusked peas. Clean the herbs, peel the potatoes and cut everything into small pieces. Boil the peas in 1 liter of broth together with the potatoes and herbs for about 40 minutes, 20 minutes if you use a pressure cooker. Add hot broth if necessary. Season with salt and pepper. Toast the bread. Serve the soup with the croutons, a drizzle of extra virgin olive oil and grated Parmesan to taste.

    Small reminder

    Always remember to wash the products and make a visual check before cooking them! Our selection and cleaning systems are equipped with all the machinery and technologies necessary to ensure a product free of impurities, but with a pinch of extra attention and a quick inspection of the contents you will have ensured an even more engaging and exciting culinary experience!

    Enjoy your meal!

      Back to blog