Serves 6-8

3 tbsp olive oil

1 large shallot, diced

4 cloves garlic, minced

4 stalks of celery, with leaves, diced

2 medium carrots, diced

1/2 bulb of fennel, diced

3 sprigs fresh marjoram

salt and pepper

300 grams fregola

4 L Chicken Bone Broth or Stock

1 can Romano or Cannellini Beans (with Liquid)

• In a large dutch oven, heat the olive oil with the shallot, garlic, celery, carrots, fennel and marjoram sprigs. Season with salt and pepper, stir and cook for 5-6 minutes to soften the vegetables

• add in the fregola and stir

• pour in the broth/stock, stir and bring to a low boil. cover and simmer for 15-20 minutes

• add in the canned beans, stir and simmer for 2 minutes more. Remove the marjoram stems, the leaves will have fallen away

• serve hot with a garnish of fennel fronds and good quality parmigiano or pecorino