Zuppa di Fregola con Vegetali

Sardinian Fregola Vegetable Broth

Fregola 75g
Red Onion 1/2
Courgettes (zucchini) 1
Asparagus (slender stems) 3 stems
Carrot 1
Cherry tomatoes 4
Vegetable Stock 1/2 cube
Parsnip 1/4
Sea Salt 2 pinches
Extra Virgin Olive Oil 3 tablespoons
Crusty Bread

Soften onions in a saucepan with olive oil, then add the diced vegetables and vegetable stock. Season and bring to the boil. When the broth develops a steady boil, add the Fregola and cook for 10 minutes. Serve immediately adding black pepper, olive oil and a piece of crusty bread.