This soup will be more than enough for a full meal for 2p. Chop 3 branches of green celery, 1 onion, 4 garlic cloves and 1 spicy little pepper. Fry in some olive oil. Add 1 can of passata and 150 ml of white wine. Clean 500 grams of little fishes (remove intestines) and add the fish. Add 2 bay leaves, 1 table spoon of dried thyme and some salt. Cook for 20 mins and cool down. Remove the fish to get rid of the little bones. Reheat the soup. Boil 120 grams of fregola (remember Sardegna) for approx 8-10 mins. Add 300 grams of vongole towards the end. Add the remaining fish without bones and 1 can of drained chickpeas. Add pepper, salt and a some fresh parsley or basil.
I don’t really know if ‘zuppa’ is the proper name for this recipe, it’s more than a soup, and it’s as good as it looks. What’s in a name?
Doc V's Healthy Kitchen 