FREGOLA SOUP WITH CANNELLINI BEANS

Serves 4

INGREDIENTS

• 8 cups vegetable stock
• 1 15oz can cannellini beans, drained 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!
  
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