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Tuscan Pea Soup (Zuppa di Piselli)

Ingredients

  • 3 tablespoons Jovial Extra Virgin Olive Oil
  • 1 small yellow onion, finely diced
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 2 small zucchini, sliced or 1-2 medium zucchini, sliced into thin half moons
  • 1 small potato, peeled and diced
  • 2 jars Jovial Peas (13 oz), drained and rinsed
  • 4-6 cups vegetable broth
  • 2 sprigs fresh thyme or a few basil leaves
  • Sea salt and freshly ground black pepper, to taste
  • Crusty bread, for serving
  • More Jovial Extra Virgin Olive Oil, for finishing
Organic Peas

Organic Peas

$3.99
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$42.99
Mini Extra Virgin Olive Oil

Mini Extra Virgin Olive Oil

$5.79
Regular price

Perfect for spring, this rustic Italian soup combines Jovial's organic jarred Peas with fresh zucchini, carrots, potatoes, and herbs. You can use an immersion blender to give this soup a beautiful velvety texture, or keep it on the more traditional & rustic side by mashing the vegetables with a wooden spoon while the soup cooks.

Serves 4

Instructions

  1. In a large pot, warm the olive oil over medium heat.
  2. Add the onion, carrot, and celery with a pinch of salt. Cook until soft and fragrant, about 6–8 minutes.
  3. Stir in the zucchini and potato and cook for another 5 minutes.
  4. Add the peas, broth, and herbs. Bring to a gentle simmer and cook until the vegetables are tender, about 20-30 minutes. If not using a blender, press the back of a wooden spoon against the vegetables to mash them as the soup cooks.
  5. Remove the herbs. Using an immersion blender, blend part of the soup until creamy while leaving some vegetables whole for texture.
  6. Season to taste with salt and black pepper.
  7. Serve warm with toasted bread and a drizzle of good olive oil.

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Tuscan Pea Soup (Zuppa di Piselli)