Roveja of Cascia soup

Ingredients:

250 g Roveja di Cascia (requires 24 hours of soaking), 1 Clove of garlic, 1 Onion, 1 Large potato, 1 Carrot, 1 Celery, Rosemary, 2-3 Sage leaves, Bay leaf, Salt, Pepper, Extra virgin olive oil 

Instructions and procedure:

Boil the Roveja for an hour and a half after a 24 hour soak. After that time, it will be softened. Prepare a sauté of garlic, onion, chopped celery and pieces of carrot and potato. Brown everything and then add the roveja with its cooking water. Add salt and pepper, add a bunch of rosemary, sage and bay leaves and cook slowly to obtain a thick creamy sauce. Enjoy its taste. Aggiustate di sale e pepe, aggiungete un mazzetto di rosmarino, salvia e alloro, portate a cottura la Roveja lentamente.