Vegetable soup with fregola, almost perfect this warm and nourishing soup is a dish for cold days and not only to be honest I love all kinds of vegetables, so whenever I can, even with little, I make surprise soups. Surprise soup means exactly soup with what you have at home, even a little, just a carrot and a potato, or some cabbage and celery, and tell me who doesn’t have one or all of these vegetables at home. Of course, you can also add legumes or herbs as you like.

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Stove
Cuisine: Italian
Seasonality: Fall, Winter

233.87 Kcal

calories per serving

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Energy 233.87 (Kcal)
Carbohydrates 32.72 (g) of which sugars 7.26 (g)
Proteins 5.88 (g)
Fat 10.28 (g) of which saturated 1.54 (g)of which unsaturated 0.46 (g)
Fibers 5.95 (g)
Sodium 750.20 (mg)

Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Preparing the Vegetable Soup

80 g fregola
2 carrots
2 stalks celery
1 shallot
1 potato
180 g savoy cabbage
6 cherry tomatoes
100 g cauliflower
500 ml water
1 tsp salt
2 tbsp extra virgin olive oil
1 pinch chili powder
4 sprigs chives

Tools for Preparing the Vegetable Soup

Small Pot
Immersion Blender
Cutting Board

Steps to Prepare the Vegetable Soup with Fregola

After washing all the vegetables, dice the shallot, celery stalk, and carrot into small cubes. As you cut them, place them in the small pot. Also dice the potatoes and do the same with the cabbage and cauliflower, while adding the cherry tomatoes whole. At this point, season with salt and half of the oil (add the remaining raw in the finished soup). Begin cooking after you’ve added the water, and with the lid on, let it simmer over medium heat for 35 minutes. Once done, with the help of an immersion blender, puree about half of the mixture into a cream. At this point, add the fregola to the soup and cook for 5 minutes. Turn off the heat and let it rest for another 5 minutes.
Off the heat, add the remaining extra virgin olive oil, a sprinkle of chili powder if you like, and fresh chives if you have them, otherwise dried ones will do.
Serve the vegetable soup with fregola while still hot.
A fantastic comfort food