Quick Pea Soup with Spinach
4 servings
25 minutes
Quick pea soup with spinach is a true gift of Italian cuisine, combining the freshness of greens with the rich smoky notes of ham. Its roots trace back to simple rustic recipes where peas and spinach were staples due to their availability and nutrition. This soup has a velvety texture and harmonious flavor, where the sweetness of peas is highlighted by a hint of mint's spice, while the creaminess of spinach is complemented by the tanginess of feta. Fusilli adds heartiness, turning the dish into a complete meal perfect for quick preparation on weekdays. It’s best served hot with a slice of fresh bread, enjoying its warming effect. This soup not only delights the palate but also nourishes the body while remaining light and refreshing.
1
Chop a bunch of green onions and blend with peas and spinach.
- Spring onion: 1 bunch
- Frozen green peas: 300 g
- Frozen spinach: 300 g
2
Finely chop the smoked ham, add the leaves from half a bunch of fresh mint to a blender, then pour in 400 ml of boiling water from the kettle.
- Smoked ham: 100 g
- Fresh mint: 15 g
3
Tightly close the lid, cover with a kitchen towel, and while holding it in place, whip until a homogeneous mass is obtained, stopping to scrape the sides and adjust if necessary.
4
Pour into a larger pot, place on high heat, and add another 1.2 liters of boiling water from the kettle.
5
To crush the fusilli, simply wrap them in a kitchen towel and hit them with a rolling pin — then add to the soup.
- Fusilli: 300 g
6
Bring to a boil again, then simmer until the pasta is cooked, stirring regularly and adding a little water if needed. Taste the soup and season to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Pour the soup into plates or bowls, then use a vegetable peeler to slice the feta into thin strips and add it to the soup.
- Feta cheese: 50 g
