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Black-eye Pea & Pappardelle Soup

By 18 Febbraio 2020 Marzo 13th, 2020 No Comments



– 250 g black-eye peas
– 200 g pappardelle (egg flat wide noodles) coarsely chopped
– 1 onion finely chopped
– 1 stalk celery finely chopped
– 1 carrot finely chopped
– 2 bay leaves
– 50 g bacon small diced
– 2 ripe tomatoes peeled and finely chopped
– vegetable broth
– 4 tbsps. EVO
– salt to taste
– black pepper to taste


Soak the black-eye peas overnight in cold water, then rinse, drain and set aside. Meanwhile, in a large saucepan, heat a little EVO, add in onion, carrot, celery, bacon and the bay leaf and gently fry until the bacon fat has melted. Then, add in the beans, pour a ladle of broth, let it evaporate and remove the bay leaf. Cover with 1.5 litres of broth, add in tomatoes, salt and pepper and cook over medium flame, stirring occasionally. 10 to 15 minutes before removing the pan from heat, add in the pappardelle, some salt and pepper and finish cooking. Serve hot.