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Minestrone Con Fregola
by: Nathalie Charron
- Preparation 30 min
- Cooking 75 min
- Portions 4 pers.
Ingredients needed
- 1 can (400 g) shelled Borlotti beans
- 3 medium zucchini
- 150 g green beans
- 1 large carrot
- 100 g Savoy cabbage (one small slice)
- 200 g chard
- 1 small leek
- 1 celery stalk
- 1 small eggplant
- 2 medium potatoes
- 1 large sweet potato
- 100 g Favuzzi Fregola Pasta
- 2 tbsp Favuzzi Basil Pesto
- 4 cups water
- ½ clove of garlic
- 1 tbsp Parmesan cheese
- Favuzzi Robuste Intensity Extra-Virgin Olive Oil
Products used in this recipe
Steps of preparation
- Rinse the zucchini, green beans and carrots and cut them into equal-sized cubes. Peel the potatoes, sweet potatoes and eggplant and cut them into equal-sized cubes as well. Chop the leeks, chard, and Savoy cabbage and add them to the other vegetables.
- Pour the vegetables into a saucepan. Cover with water. Stir and cook over low heat for about 30 minutes.
- Add the Parmesan cheese and green beans to the pot and cook for another 30 minutes.
- Add the pasta and cook over low heat until the pasta is al dente. Gradually add water.
- When the pasta al dente, pour the basil pesto into the minestrone, stir gently, pour into a bowl, wait 15 minutes, and serve.
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