Both vegetable dish and pasta dish, almost soup too, it is a casserole that regales and satiates.

INGREDIENTS FOR 4 PEOPLE :
1 bunch of chard (leaves and ribs)
250 g carrot
250 g green cabbage
1 bay leaf
2 cloves garlic
1 red onion
4 g oregano
4 leeks
300 ml tomato sauce
150 g fregola
4 g sweet pepper
rosemary
50 g Parmesan cheese (not grated)
50 ml olive oil
pepper
salt

THE RECIPE

Clean well, peel all the vegetables if necessary, cut them into 2 cm pieces.
Cut the chard and cabbage into thin strips.
Peel and grate garlic.
Cook the fregola for 10 minutes in boiling water,
Drain.
Fry in 2 tablespoons of oil
carrots,
onions,
blettes,
leeks, ,
Cook over low heat for 20 minutes then add garlic,
Stir,
Add chili pepper, oregano,
Add the tomato coulis, bay leaf, rosemary and 20 cl of water,
Salt and pepper
Simmer another 5 minutes, then add the cabbage (keep a small piece aside to decorate) and the fregola,
Mix and cook for 5-10 minutes.
Take two good ladles from the set and mix.
Return to saucepan and mix with unmixed remainder.
Adjust seasoning if necessary,
Add a spoonful of oil and grated Parmesan cheese.
Sprinkle with finely chopped cabbage..

https://www.simpleetbon.com/recettes/cocotte-de-legumes-a-l-italienne