Roveja traditional soup
Ingredients for 4 people
200g of Roveja peas (50g per person), ½ celery stalk, 1 carrot, 1 onion, 300g of boiled potatoes, 4 tomatoes, extra virgin olive oil, fine sea salt and pepper to taste.
Soak the Roveja in the water and let sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water, bring to the boil and cook for at least 75 minutes, until fairly soft. Add some hot water if too dry. (Cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker).
Set aside the Roveja. In another saucepan, warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the celery finely diced and the carrot coarsely shredded. Cook for 1 minute then add the diced potatoes, the diced tomatoes, 3 teaspoons of fine sea salt and some pepper to taste. Stir and cook over low heat, covered, until nice and soft, about 15 minutes. Turn off the heat and put this sauce in the saucepan with the Roveja.
Stir, add salt to taste, adding some water if too dry, and serve.