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
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
No extra notes