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

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Steps of preparation

  1. 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.
  2. Pour the vegetables into a saucepan. Cover with water. Stir and cook over low heat for about 30 minutes.
  3. Add the Parmesan cheese and green beans to the pot and cook for another 30 minutes.
  4. Add the pasta and cook over low heat until the pasta is al dente. Gradually add water.
  5. 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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