Holidays Special: Easter - Pasqua (Leftovers) - part 3 of 3 - Zuppa del Contadino - Farmer's Soup

Ciao, Buongustai!
Traditionally on Easter, with the Casatiello and the Pastiera, we have pasta on which we pour a part of the juices and the side from our second course, lamb with a side of peas. Now often it happens that we have leftovers, especially of the side peas, of the lard we used for the Casatiello and of the grain we used for the Pastiera. We don’t like to waste, so… Let’s make a tasty Zuppa del Contadino, the Farmer’s Soup, and use all these tasty leftovers. Let’s get started.
For 4 servings we will need:
2 cups of cooked grain,
2 cups of peas,
1 and ½ cups of mixed onion, celery, carrots – chopped,
¼ cup of sausage meat (or salami & ham leftovers from the Casatiello)
2 tbsp of oil (or lard, if you have it as a leftover),
½ cup of mixed grated parmesan & pecorino (and whatever cheese you have left from the Casatiello)
HAPPY EASTER!
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Salute!
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