Grass pea and potato soup

Rinse the Dried grass peas thoroughly under cold water. Place them in a large bowl, cover with plenty of cold water, and let them soak for at least 12 hours or overnight. Drain and rinse again before use.

Peel and finely dice the Yellow onion, Carrot, and Celery stalk to create a soffritto. Mince the Garlic cloves. Peel the Potatoes and cut them into 1.5 cm cubes.

In a large, heavy-bottomed pot or Dutch oven, heat 30g of Extra-virgin olive oil over medium heat. Add the diced Yellow onion, Carrot, and Celery stalk. Sauté gently for 8-10 minutes until softened and translucent, but not browned.