Soup from pigeon and vegetables with "fregola"

This dish is born from my experiments with pigeons. I like the Umbrian way of cooking  a pigeon, but sometimes I really want the pigeon breast red to savor all its flavors.  So I get several parts of the pigeon: the breast, the legs, many little pieces of meat and all the bones.

From the bones you can prepare a wonderful broth, which can be served as a very light  consommè or as a soup with vegetables and pasta, a fully fledged first course. Added pieces of the meat chopped from the bones, make this still more substantial.

As pasta I chose "fregola", which is a Sardinian speciality, but which was produced in this case at Bolsena lake in Tuscia from "Senatore Capelli" flour.  Any other high quality small pasta will do.

...the wines