Vegetable soup with fregola, almost perfect, this warm and nourishing soup is a dish for cold days and not only true to say I love all vegetables and greens, so whenever I can, even with little, I prepare surprise soups. Surprise soup means exactly soup with what is available at home, even if it’s little, just a carrot and a potato, or cabbage and celery, and tell me who doesn’t have one or all of these vegetables at home. Obviously, you can add legumes or herbs as desired.

Difficulty: Very Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, 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 to prepare the vegetable soup

2.8 oz fregola
2 carrots
2 stalks celery
1 shallot
1 potato
6.3 oz savoy cabbage
6 cherry tomatoes
3.5 oz cauliflower
2.1 cups water
1 tsp salt
2 tbsps extra virgin olive oil
1 pinch chili powder
4 sprigs chives

Tools to prepare the vegetable soup

Small Pot
Hand 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 cut the potatoes into chunks and do the same with the cabbage and cauliflower, while the cherry tomatoes are added whole. At this point, salt and season with half of the olive oil (the remaining will be added raw to the ready soup). Start cooking after adding the water and let it simmer with the lid on medium heat for 35 minutes. After this time, using a hand blender, puree at least half of the soup. Now cook the fregola with the soup 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 if you like, and fresh chives if available, otherwise dried ones will do.
Serve the vegetable soup with fregola still warm.
A fantastic comfort food