Fregola soup w/ cannellini beans

A simple soul warming dish with a creamy texture and savory flavor - this soup lets cannellini beans shine alongside fregola’s subtle chew. Finished with rosemary infused olive oil, it’s a pantry-friendly favorite that feels anything but basic.

Fregola soup w/ Cannellini beans

serves 4

INGREDIENTS

• 8 cups vegetable stock

• 1 cannellini beans, canned or dried and rinsed

• 3 whole garlic cloves

• 10oz Sardinian Fregola

• 2 Tbsp Extra Virgin Olive Oil

• 1 sprig fresh rosemary

• Salt and pepper

DIRECTIONS

1. Place the drained cannellini beans and garlic in a blender or food processor and puree until smooth, adding a little water if necessary.

2. Add the puree and vegetable stock to a large pot and bring to a boil.

3. Add the Fregola and cook about 10 minutes, or until al dente.

4. In a small skillet, warm the olive oil and rosemary leaves over medium heat to infuse the flavors.

• Reserve the rosemary leaves and add just the infused oil to the soup.

• Season with salt and pepper to taste.

• Garnish with rosemary leaves and serve.
  
  Buon Appetito!