Virtù Teramane
Virtù Teramane, locally called le virtù, is a rich springtime soup from Teramo combining pantry pulses, fresh spring greens, pork, and mixed pasta.
- Prep
- 25 min
- Cook
- 65 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large heavy-bottomed stockpot
- •Wooden spoon
- •Chopping board
- •Chef's knife
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 20 g
- carbs
- 64 g
- fibre
- 9 g
- protein
- 26 g
- calories
- 540 kcal
Instructions
- 1
Heat the olive oil in a large stockpot over medium heat.
- 2
Add the pancetta, pork pieces, and diced soffritto vegetables.
- 3
Fry gently for 8 minutes until the pork fat renders and vegetables soften.
- 4
Add the sliced artichokes, shredded chard, and chopped herbs, stirring until wilted.
- 5
Pour in the warm water or stock and bring to a gentle boil.
- 6
Reduce heat and simmer uncovered for 25 minutes until the pork is tender.
- 7
Stir in the cooked mixed pulses, fresh peas, and broad beans.
- 8
Simmer for 10 minutes to allow the vegetable flavours to marry into the broth.
- 9
Add the mixed pasta shapes directly into the simmering soup.
- 10
Cook for 8 to 10 minutes until the pasta is al dente, stirring frequently.
- 11
Remove from the heat and stir through the grated Pecorino.
- 12
Rest the soup for 5 minutes before ladling into warm bowls.
Chef's tips
Using pre-cooked or tinned pulses makes this elaborate May Day classic achievable for everyday cooking. If you do not have store-bought pasta mista, break odd leftover ends of spaghetti, penne, and ditalini into roughly uniform bite-sized pieces.
Ingredient substitutions
- Pecorino Abruzzese → Pecorino Romano or mature Parmigiano Reggiano
- Swiss chard → young spinach, chicory, or borage greens
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a pot over medium-low heat with a splash of hot water to loosen the thickened starch.
Common mistakes to avoid
- •Adding fresh delicate peas and broad beans too early, which makes them turn dull grey and mushy.
- •Allowing the soup to dry out completely when boiling the pasta; keep a little hot water nearby to adjust consistency.
Serving suggestions
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