Minestrone with Fregola and Herb Oil

Summary Not available

  • 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
  1. Heat the oil in a large saucepan over a low–medium heat, then add the onion, carrot, fennel and celery

  2. Sweat the vegetables for 12–15 minutes until softened

  3. Don’t rush this stage, cooking the vegetables slowly allows the sugars in the veg to release and gives the soup flavour

  4. Add the pasta and beans and stir

  5. Pour in the hot stock and add the rosemary, cabbage and tomatoes

  6. Bring to the boil, then reduce the heat and cook at a gentle simmer for 15 minutes, stirring occasionally

  7. Meanwhile, make the herb oil

  8. Blitz all of the ingredients together in a small blender

  9. Season with salt and pepper

  10. Divide the soup between four warmed serving bowls, sprinkle with grated cheese and drizzle with the herb oil

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *