Pea soup beans and lettuce. A typical dish of the Sicilian spring cuisine. It is a recipe very light, fresh, with all the colors and flavors of spring: It is a peasant soup, good and simple. Watch it live in this short VIDEO RECIPE! This is one of my Heart plates: When the beans and peas appear in April on the market stalls in Sicily, still small and tender, one of the first recipes I prepare are just this delicate soup, by hints of mint and chlorophyll, And the frittedda SICILY, which has in its interior also the last artichokes and which is prepared in bittersweet. For other dishes with beans, peas and spring vegetables, have a look at all my SPRING RECIPES, fresh and delicate, including also have the famous Vignarola Roman cuisine.
The preparation of the broad bean soup, peas and lettuce is easy and lasts 20 minutes cooking, but they are important raw materials. Vegetables keep fresh, extra virgin olive oil of excellent quality (to remain a virgin in Sicily from Messina Ogliarola, for example, or a Tonda Iblea). If you don't live without cheese, you can use a pecorino canestrato to give that extra touch of salt and lightly toasted crispy homemade bread. Obviously, If you fail pecorino, the recipe for this spring soup is suitable for vegans: I prefer it so. In addition, in this dish there are fewer calories and many vitamins and I'm sure, in its simplicity, you will love it. You just have to have a look at all my SICILIAN RECIPES to find the one that suits you. Have a good day.
2 pounds of fresh beans (gross weight of waste)
1,5 pounds of fresh peas (gross weight of waste)
a Romaine lettuce
2 spring onions
salt and pepper, to taste
extra virgin olive oil, to taste
500 ml vegetable stock
fresh mint, to taste
The Sicilian bean soup, peas and lettuce is easy to prepare, as you can see in this short VIDEO TUTORIAL. Clean the broad beans and peas, put the vegetables in a colander and rinse them under running water.
Clean the onions, removing the ends and the tough outer parts, then chop finely.
Wash the lettuce, delete the trunk and cut into strips.
Brown the chopped onions in a pan with a drizzle of extra virgin olive oil and, when they become transparent, add the broad beans and peas. Sauté over medium heat and cover with vegetable broth. Add salt and cook, covered, for 15 minutes. Add the lettuce, a bit 'of fresh mint, cover and turn off the heat. Let rest for 15 minutes the soup.
Serve the soup of beans, peas and lettuce on individual plates, basting with a drizzle of extra virgin and completing the dish with freshly ground black pepper and a few mint leaves. If you like, add the grated pecorino cheese Dop, preferably a nice Sicilian canestrato. Bon appétit!
ADVICE: let crisp vegetables, do not make the mistake to cook them too long, otherwise they will lose crunchiness, color and taste too.