Umbrian Wild Pea Soup With Casarecce Pasta Recipes

SPLIT PEA SOUP WITH PASTA

Split Pea Soup With Pasta image

I got this recipe from a bag of peas and added the spagetti the way my mother in law does. It makes for a very hardy and yummy soup.

Provided by NYSally

Categories One Dish Meal

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried split peas
1 chicken bouillon cube
6 -8 ounces kielbasa, cut into 1/2 inch pieces
1 small onion, chopped
1 garlic clove, minced
1 medium carrot, diced
salt and pepper
6 cups water
1/2 lb spaghetti

Steps:

Sort and rinse peas.
In a large pot combine all ingredients except spagetti.
Bring to a boil.
Reduce heat, cover and simmer until peas are tender, about 2-3 hours. Adding water if necessary.
In the meantime cook spagetti until al dente, and drain.
After soup has finished cooking and peas are tender add spagetti and cook about 5 minutes longer.
Serve topped with hot sauce and croutons if desired.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

PAUL AND LINDA MCCARTNEY'S SPLIT PEA SOUP

Paul and Linda McCartney's Split Pea Soup image

Another celebrity recipe. I do not know if you should chop up the tomatoes or not, but this sounds great. This would be vegan if you don't use the butter.

Provided by Lennie

Categories Lentil

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb split peas
1/4 lb orange lentils
1 1/2 large onions, quartered
4 stalks celery, including leaves, rinsed & chopped
2 tomatoes, peeled
2 leeks, white part only, cut into 1-inch chunks
5 cups water (about)
1/4 lb butter or 1/4 lb soy margarine
crushed black peppercorns
sea salt

Steps:

Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
Add butter and stir until melted.
Add peppercorns and sea salt to taste.

Nutrition Facts : Calories 282, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 134, Carbohydrate 33.2, Fiber 13.1, Sugar 5.8, Protein 11.8

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CASARECCE PASTA CAPONATA RECIPE FROM SICILY

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Cut the eggplant into cubes with the skin. Place in a colander and cover with about 3-4 handfuls of sea salt. Leave for 30-60 minutes then rinse well and pat dry with kitchen paper or tea towel.
Peel and roughly chop the onion. Remove most the strings from the celery. Then wash and cut it into small chunks. Blanch the tomatoes in boiling water. Then peel them and cut into pieces. Rinse the capers well if using salted ones. Cut the pitted green olives in half or thirds (depending the size). Wash and then cut off the stem of the sweet peppers. Cut them in half and then remove any pith and seeds inside. Then cut into small rectangular pieces.
Fry the eggplant in hot olive oil until the pieces have browned all over. Remove with a slotted spoon and place on kitchen paper or in a bowl. Set aside.
If there’s too much oil in the pan where you fried the eggplant remove some. You only need about 3-4 tbsps to fry the other ingredients. Sauté the red pepper pieces until they start to soften slightly. Add the onions and continue cooking for a minute or two. Then add the celery. If necessary add more olive oil. You don’t want the veggies to burn. After 5 minutes add the tomato pieces and continue to cook on a medium heat. Then add the tomato paste and tomato pulp. Continue cooking on a medium heat. Now add the capers and olives. Let the sauce simmer and reduce for 10 minutes.

Umbrian Wild Pea Soup With Casarecce Pasta Recipes

SPLIT PEA SOUP WITH PASTA

I got this recipe from a bag of peas and added the spagetti the way my mother in law does. It makes for a very hardy and yummy soup.

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

PAUL AND LINDA MCCARTNEY'S SPLIT PEA SOUP

Another celebrity recipe. I do not know if you should chop up the tomatoes or not, but this sounds great. This would be vegan if you don't use the butter.

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