Minestrone with Fregola and Herb Oil

Minestrone with Fregola and Herb Oil
Summary Not available
Diet : Vegetarian
Total time : 30 mins
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Minestrone with Fregola and Herb Oil

Summary Not available
Total Time30 mins
Course: Main Course, Soup
Cuisine: Italian
Diet: Vegetarian
Keyword: 10-30 min, Pasta, Rice
Person: 4
Calories: 315kcal

Materials

  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 large carrot chopped
  • 1 fennel bulb chopped
  • 1 celery stick chopped
  • 100 g small pasta
  • 5 tbsp borlotti beans drained
  • 1 vegetable stock cube
  • 1 rosemary sprig
  • 100 g cabbae shredded (green)
  • 3 tomatoes chopped
  • 2 tbsp cheese hard , to serve
  • 1 tbsp herb oil
  • 4 tbsp basil leaves
  • spinach handful
  • 3 tbsp olive oil
  • 1 tsp black pepper

Instructions

  • Heat the oil in a large saucepan over a low–medium heat, then add the onion, carrot, fennel and celery
  • Sweat the vegetables for 12–15 minutes until softened
  • Don’t rush this stage, cooking the vegetables slowly allows the sugars in the veg to release and gives the soup flavour
  • Add the pasta and beans and stir
  • Pour in the hot stock and add the rosemary, cabbage and tomatoes
  • Bring to the boil, then reduce the heat and cook at a gentle simmer for 15 minutes, stirring occasionally
  • Meanwhile, make the herb oil
  • Blitz all of the ingredients together in a small blender
  • Season with salt and pepper
  • Divide the soup between four warmed serving bowls, sprinkle with grated cheese and drizzle with the herb oil

Notes

No extra notes

Nutrition

Calories: 315kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 494mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3456IU | Vitamin C: 25mg | Calcium: 52mg | Iron: 1mg
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