Zuppa di Piselli Spezzati from Venezia by Tessa Kiros
The split peas in Venice are green but you can use yellow, if you like. If you aren’t going to serve the soup immediately, you’ll need to add water when reheating it, then stir well because...
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Cooking tools:
- Mixing bowl
- Colander
- Saucepan
- Stove
- Spoon
Ingredients
- 2 tablespoons olive oil, plus some for the croutons
- 500 g (1 lb 2 oz) dried split peas
- 1 carrot, peeled but left whole
- 1 celery stalk (not too big)
- 4 slices country bread with crusts, roughly cut into 5 cm (2 inch) pieces
- 50 g (1¾ oz) unsmoked pancetta, chopped
- 1 white onion, peeled
- 1 tablespoon well chopped rosemary
- grated parmesan
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