Fregola soup w/ mint & garlic

A light but deeply satisfying Sardinian-inspired soup that balances the toasty bite of the ancient grain: fregola, with the brightness of fresh mint and warmth of garlic. Perfect for those in-between seasons when you’re craving something cozy but not too heavy.

Fregola soup w/ mint & garlic

serves 12

INGREDIENTS

• 4 garlic cloves, minced

• 1/2 tsp chili flakes

• 12 basil leaves, chopped

• 1 bay leaf

• 1 Tbsp chopped parsley

• 1/2 cup Extra Virgin Olive Oil

• 1/4 cup tomato paste

• 12 cups chicken or vegetable broth

• 1 lb Fregola

• 12 mint leaves, chopped.

• 1/4 lb Pecorino Romano cheese, grated

• Salt and pepper

DIRECTIONS

1. In a deep pot, heat 1/4 cup of olive oil over medium heat and saute garlic, chili flakes, basil, bay leaf, and parsley.

2. Add the tomato paste and cook for 3 minutes.

3. Add broth and bring to a boil. Stir in fregola, salt and pepper, and cook until al dente - about 12 minutes.

4. Add the mint, Pecorino Romano, and remaining 1/4 cup olive oil. Salt to taste.

5. Garnish with a mint leaf and serve hot.