Simple White Pea & Herb Soup

1. 1
   prep

   Soak the white peas overnight.

   Rinse the dried white peas thoroughly. Place in a bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain before using.

2. 2
   boil · ~35 min

   Cook the white peas until tender.

   1.Add drained peas to a pot with 4 cups water.

   2.Bring to a rolling boil, then reduce heat and simmer.

   3.Cook until peas are creamy and tender (30-35 min).

   4.Drain and set aside, reserving about 1 cup cooking liquid.

   TIPOlder beans take longer. Taste to check tenderness — they should yield easily when pressed.
3. 3
   saute · ~8 min

   Build the aromatic soup base.

   1.Heat olive oil in a clean pot over medium heat.

   2.Add chopped onion, carrot, and celery. Sauté until softened (5-7 min).

   3.Add minced garlic, dried thyme, and rosemary. Cook until fragrant (1 min).

   TIPDon't rush the soffritto — soft, sweet vegetables make the soup's foundation.
4. 4
   simmer · ~20 min

   Combine and simmer the soup.

   1.Add cooked white peas, 3 cups fresh water, the reserved cooking liquid, bay leaf, and salt.

   2.Bring to a gentle boil, then lower heat and simmer uncovered.

   3.Simmer until flavors meld and soup thickens slightly (15-20 min).

   4.Remove bay leaf and discard.

   TIPMash a few peas against the pot side with a spoon for a creamier texture without dairy.
5. 5
   mix · ~1 min

   Finish with lemon and pepper.

   Stir in fresh lemon juice and freshly ground black pepper. Taste and adjust seasoning if needed.

6. 6
   garnish

   Ladle into bowls and garnish with chopped parsley.

   Serve hot with a drizzle of olive oil on top if desired.

   TIPA crusty slice of bread on the side turns this into a satisfying meal.

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