FREGOLA SOUP WITH 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.
   
   Buon Appetito!
   
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